jose's black bean salsa

Name: Jose's Black Bean Salsa
Prep time: 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 cup(s) fresh lime juice or "real lime"; 1 1/2 tablespoon(s) fresh cilantro chopped fine; 3 to 4 slice(s) jalopeno pepper fresh or from jar diced fine; dash(es) salt and pepper; - red pepper flakes or hot pepper powder to taste; - nacho chips

(1 RATING)

59 Pinches 1 Photo

Gary Hancq

Port Byron, IL

Updated on Jan 28, 2010

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.

Rate

prep time 35 Min

cook time

method ---

yield Makes approximately 2 1/2 pints

Ingredients

2 cans black beans 15 oz. ea. drained and rinsed
1 can 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 cup fresh lime juice or "real lime"
1 1/2 tablespoons fresh cilantro chopped fine
3 to 4 slices jalopeno pepper fresh or from jar diced fine
dash salt and pepper
- red pepper flakes or hot pepper powder to taste
- nacho chips

How To Make jose's black bean salsa

Step 1

Drain and rinse well the Black Beans and Corn.

Step 2

Dice the Tomatoes,Onion, Celery and Green Pepper. Fine dice the size of corn kernel. Add to Beans and Corn and mix well.
Step 3

Add Lime Juice and finely chopped Cilantro, and again mix well. I use very little salt for this recipe.
Step 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.
Step 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".
Step 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.
Step 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.
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