Black Bean Salsa

I don’t think I can actually call this a recipe, it’s more just throwing things together in a bowl and stirring. Either way, it’s delicious, and nutritious. Here is what you need. equal amounts of black beans, corn, and diced tomatoes diced jalapeno garlic lemon or lime fresh parsley sea salt If I’m being really good and planning ahead, I will cook the black beans from scratch. If it’s summer time, I’ll dice up fresh tomatoes. This time, I was out of garlic, didn’t have any jalapenos and trust me, the “fresh” tomatoes are not so tasty in Wyoming in January. This is one reason why I love this salsa, it’s so forgiving and very flexible. I used two cans each of beans, corn, and diced tomatoes that had diced mild chiles already in them. I used garlic powder (because raw garlic is a bit too much for me). Normally I squeeze lemon juice over it, but this time I had limes, and it was just as tasty. Normally I hate when somebody tells me their recipe and includes no measurements. I’m really sorry, because it’s what I’m doing now. I don’t ever measure any of this, I just taste it a lot as I mix it together. I make a huge batch because the kids love it and it goes quickly. So if you don’t have four kids that devour food like locusts, you might not want to make quite such a big batch. I figure if I’m gonna make it, I may as well make enough to last a few days. Just dump the beans, corn, tomatoes, and diced jalapeno together in a bowl. If you are using canned beans etc. remember to drain them and rinse the beans also, otherwise the salsa gets really goopy. Chop up a handful of fresh parsley and throw it in. Squeeze approx. one lime worth of juice in and start mixing. Season with garlic and salt and enjoy! It makes a great snack, or a quick lunch in a pinch.

food, gardening • Thursday, January 21st, 2010 • 12 Comments »
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12 Responses to “Black Bean Salsa”

  1. Bley says:

    Sounds yummy; I love homemade salsas!

  2. Petit Filoux says:

    Sounds tasty to me!! Could be a really good dish to bring to a picnic too – not that it’s the season yet, but I’ll try and remember it! x

  3. cathleen says:

    Oh, YUM. I LOVE salsa. This sounds like something I could really dig a corn chip into. Thanks, Jennifer.

  4. sarah says:

    hello there. i just came upon your blog and thought i would stop and say hello, seeing we are nearly neighbors. i am in NW montana.

    i hope you get to your 40 acres and your farm soon.. it sounds wonderful!

  5. Kristina says:

    Looks delicious! I make pico de gallo the same way: equal amounts chopped tomato and avocado, one quarter as much minced red onion, equal amounts oil and red wine vinegar, salt and a squeeze of lime. Never fails.

    And I love that you used canned tomatoes. So much cheaper (and tastier) than the pink pool balls they try to pass off as tomatoes this time of year.

    Kristina
    Sweetfern Handmade

  6. Love your ‘A little bit about me’, post. It’s very exciting having 40 acres waiting for you. I really admire you home schooling your children; although I love being a mum and having the children at home I couldn’t do it. I have trouble just helping with homework!
    Can we have another ‘smiley’ picture when the brace comes off then? I remember when mine came off, I was grinning from ear to ear for weeks.

  7. Mary Poppins says:

    Ohooo I love Salsa one of my favorites, thank you for sharing. Yes I could cover a little ironing board too, infact I have now added a little more text at the bottom of my post to say that very thing. I have a little wooden one that sits afgainst the wall in the litchen that would love a new special coat 🙂 Everyone including you has been so very kind. Please do let me know if I can ever send you anything, I would love and be glad to.

    X

  8. This looks delicious! I love chunky salsa like this….thanks for sharing!
    Suzy

  9. Emily says:

    Yum! My mom makes a similar recipe to this and we call it Texas Caviar. 🙂

  10. Mmm sounds delicious.

  11. Jenny says:

    Not usually a big salad eater but that looks yum! There is an award for your over at my place! xx

  12. Adina says:

    Thanks for the recipe. I wasn’t at all bothered by your lack of measurements. I do a lot of my cooking that way.

    Matt and I made a double batch yesterday. We decided to have it for lunch so we added a little chicken as well. We had a hard time not getting more out of the refrigerator.

    Since fresh cilantro was on sale for 30 some cents for a bunch, we used that instead of parsley. I’m not sure how much lemon juice we added, since we didn’t have as much as I thought so I just emptied the bottle into the bowl.

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