Thursday, July 12, 2012

Black Bean Salsa

I was never a fan of black beans until I found this recipe one summer. The first time I made this recipe, I followed it to a tee. Then I became more adventurous and started adding/subtracting ingredients according to what was stocked in my pantry. The following is what I have come to terms with after several years of perfecting. I also started adding it as a side dish to my cookout menus. My favorite so far is as a garnish with my turkey burgers and couscous. This is also a great dish to serve by itself with tortilla chips or pita chips for an appetizer, as well.

Black Bean Salsa

1/3 cup diced red bell peppers
1/4 cup diced red onion (for a milder flavor, use yellow onion)
1/4 cup diced cucumber
1/4 cup diced zucchini
1 cup grape tomatoes, sliced in halves
2 Tbsp chopped celery
2 Tbsp diced jalapeno peppers (leave seeds and ribs intact for extra heat)
1 Tbsp fresh chopped basil leaves
2 Tbsp Olive Oil
2 Tbsp Balsamic vinegar
Juice of one Lime
1/2 tsp dry thyme
1/2 tsp cumin
1/2 tsp chili powder
1/4 tsp fresh ground pepper
3 cloves of garlic
2-15oz cans of black beans, drained and rinsed







--> Add all ingredients in order as they appear. Stir well and chill.







--> This dish maybe made up to two days in advance and stored for up to a week after made. I have sauteed the leftovers and served over salad  and/or a meat as a warm garnish.