First published in Fit to Print, Summer 1998, this amazing Black Bean Salsa evolved from our equally beloved Black Bean Salad. Simply put, I’ve never met anyone who didn’t rave about it. It’s a great side-dish to much of summer’s best fare, and it’s good all-by-itself with chips, too. It’s easy to make and it’s good for you. Enjoy!
Ingredients
1 large Vidalia onion, peeled
2 16-ounce cans of Goya Black Beans, well rinsed and drained
3 cloves garlic, finely chopped
½ cup fresh Cilantro
2 bell peppers (1 red, 1 yellow), seeded and coarsely chopped (fresh or roasted or both work well)
1-2 jalapeno peppers, seeded and coarsely chopped
1 16-ounce jar of Green Mountain Gringo Salsa (any type you like - "Fire Roasted Chile" style is recommended)*
½ teaspoon sea salt
¼ teaspoon black pepper, freshly ground
1 tablespoon Cumin seeds
*Red Pack tomatoes can be substituted for the Salsa. Use 1 16-ounce can, drained of juice - tomato meats only.
Preparation
This is where it gets very easy! Place all ingredients in a blender, or if you have a hand blender, place all ingredients in a large bowl and blend until the ingredients are coarsely chopped. And that's it. Really.
Serving Suggestions
The list of ways to use this Salsa is large and varied. I've eaten it alone with Guiltless Gourmet Baked tortilla chips (Chili Lime flavor is a favorite) and it's a healthy snack that's more like a lite-lunch. I've used it in wraps, and it makes a great condiment - try this one: grilled salmon, roasted peppers, a few tomatoes and jalapeno slices, topped with a generous serving of Black Bean Salsa and wrapped in a warm flour tortilla. It is to die for. Or substitute grilled meat of your choice for the salmon. Finally, it's great as a side dish. For whatever reason, it works well with most summer foods - salads, corn on the cob, and just about any grilled meat. Wash down with a bottle of Corona or Pete's Wicked Summer Ale.