Black Bean Salsa | SouthernPaddler.com

Black Bean Salsa

oldyaker

Well-Known Member
Aug 26, 2003
1,949
31
Some chatter going on in the Geezer underground about salsa, I think it's sorted out. Anyway, thought I'd post this salsa from a great cook and nice lady, Paula Dean. I want to try it with my fresh 'maters.

Black Bean Salsa
*2-15 oz. cans of black beans, rinsed and drained.
*One, 17 oz. package frozen whole kernel corn, thawed.
*2 large tomatos, seeded and chopped
*Optional, 1 large avocado, peeled and chopped.(I might use a pepper)
*1 chopped onion.
*About 1/4 cup chopped fresh cilantro.
*4 tablespoons lime juice.
*1 tablespoon red wine vinegar.
* Salt and pepper to taste.
Mix it all up in a large bowl. Cover and chill overnight. Adjust your salt, pepper and lime juice to taste. Paula says its good with tortilla chips or over grilled chicken breast. I might try it over some grilled walleye this summer if the fishing is good.
 

oldsparkey

Well-Known Member
Aug 25, 2003
10,479
123
Central , Florida
www.southernpaddler.com
I sent this one out on the geezer underground hot line. :D

Homemade Salsa

3 med tomatoes, peeled and finally chopped (about 2 cups)
1 , 4oz can diced green chili peppers , drained. ( I use jalapenos) :wink:
1/4 cup sliced green onion
1/4 cup chopped green pepper ( bell peppers)
2 tablespoons lemon juice
1 to 2 tablespoons snipped cilantro or parsley
1 clove of garlic , minced
1/8 teaspoon pepper
1/2 cup tomato sauce.

In a medium mixing bowl stir together tomatoes, chili peppers, green onions, green pepper, lemon juice, cilantro or parsley, garlic and pepper.
Place about 1 cup of the tomato mixture in a blender container or food processor bowl. Cover and blend or process just till pureed. Stir into remaining tomato mixture. Cover and chill for several hours or overnight, stirring occasionally
Store tightly covered in the frig for up to 3 days. Mine doesn't last that long it disappears before then. Use as a dip for chips or as a topper for main dishes.
This makes about 3 1/2 cups.

Chuck.