MARCH 1997
Recipe of the month

Black Bean Salsa

1 C dried black beans, picked over, rinsed
½  bay leaf
2 garlic cloves (1 whole, 1 minced)
2 tsp cumin
¼  tsp red pepper flakes
salt
1/3 C onion, diced finely
1 large tomato, seeded, diced
1/3 C radishes, diced finely
2 T chopped fresh cilantro
1 T fresh lime juice
1 tsp jalapeño or serrano chile, minced

Soak beans in water (covered by 2 inches) in large saucepan overnight.

Drain and rinse beans; cover with fresh water and bring to boil. Add bay leaf, whole garlic clove, cumin, and pepper flakes. Reduce heat and simmer until beans are tender, 1 to 1¼  hours. Remove from heat and stir in 2 tsp salt. Cool in own liquid. Drain beans, discarding liquid, garlic and bay leaf.

Rinse onion in mesh sieve under cold water; drain and pat dry.

Combine onion, beans, minced garlic, ¼  tsp salt, tomato, radishes, cilantro, lime juice, and chile. Makes 4 cups.

NOTES: 2 cans (16 oz each) of black beans can be substituted for the dried beans (omitting all steps related to cooking the beans).

Nutritional Info per ¼  C:
CALORIES 45; FAT 0g; PROTEIN 3g; CARB 9g; CHOL 0mg; SODIUM 174mg

Source: Bunkie Rivkin


Back to recipes

Suz's home page