Jose's Black Bean Salsa

Gary Hancq

By
@SidEFied

This is great as a condiment for dipping Nacho Chips or as a salad. It's a great Summertime Treat when the tomatoes are on the vine.


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Rating:

Comments:

Serves:

Makes approximately 2 1/2 pints

Prep:

35 Min

Ingredients

2 can(s)
black beans 15 oz. ea. drained and rinsed
1 can(s)
whole kernel white corn or shoepeg corn 15 oz.
2 to 4
medium sized tomatoes diced fine
1
medium to large onion diced fine
3
stalks celery diced fine
1
green pepper/red pepper (optional)
1/4 c
fresh lime juice or "real lime"
1 1/2 Tbsp
fresh cilantro chopped fine
3 to 4 slice
jalopeno pepper fresh or from jar diced fine
dash(es)
salt and pepper
red pepper flakes or hot pepper powder to taste
nacho chips

Directions Step-By-Step

1
Drain and rinse well the Black Beans and Corn.
2
Dice the Tomatoes,Onion, Celery and Green Pepper. Fine dice the size of corn kernel. Add to Beans and Corn and mix well.
3
Add Lime Juice and finely chopped Cilantro, and again mix well. I use very little salt for this recipe.
4
Place in pint jars and refrigerate. Improves after 4 or 5 days in fridge. The "Heat" will also intensify with age. Will keep for week or two in fridge. A Great Summertime Treat. Or Anytime.
5
As with all my "Hot" dishes, Chili, etc. I prepare them so a 5 year old can eat them. When ready to serve I heat it up just as hot as the crew dares, desires or can stand. I myself at times like it "Hot" and at other times like it with just a "Hint of Heat".
6
Note: I make my own Hot Pepper powder by drying and then grinding to powder in the Coffee Grinder, 7 or 8 different varieties of hot peppers or chilies, or as many as I can grow or find. It makes for an "Inferno" of heat, I share with friends. I often cut with 50% to 70% Paprika to tame it down. So that my coffee doesn't blister me the next morning I purge the coffee grinder with salt or sugar and it is ready for coffee again.
7
Hint: After years of buying fresh Cilantro and having much of it spoil and turn black in the fridge, I now mince fine and loosely put it into quart Zip Lock bags and freeze. Keeps perfectly and when I want Cilantro I have it.

About this Recipe

Course/Dish: Salsas
Other Tag: Quick & Easy