Black Bean Salsa

Ingredients

• 1 pound dried black beans, picked through and rinsed
• 1 small onion, cut in half
• 2 ribs celery, cut into 2-inch pieces
• 2 carrots, cut into 2-inch pieces
• ½ green bell pepper, cored and seeded
• 3 cloves garlic, peeled
• 1 bouquet garni of 1 bay leaf, 3 sprigs fresh thyme & 3 springs fresh parsley tied in a piece of cheesecloth
• ½ teaspoon ground cumin
• ½ teaspoon dried oregano
• Salt and freshly ground black pepper
• 2 cups firm-cooked black beans
• 2 jalapeño peppers, seeded and minced
• 1 ripe avocado, peeled, pitted and finely diced
• 1 poblano chile, seeded and finely diced
• ½ red bell pepper, cored, seeded and finely diced
• ½ cup corn kernels (fresh & cooked or frozen & thawed)
• ½ cup finely diced red onion
• ½ teaspoon ground cumin
• 3 tablespoons lime juice
• 2 tablespoons olive oil
• ½ cup finely chopped fresh cilantro
• Salt and freshly ground black pepper, to taste

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.