Sweet Pepper Black Bean Salsa
Sweet Pepper Black Bean Salsa is great eaten like a dip with tortilla chips or added to quesadillas, tacos and fajitas. The bright flavours of lime & cilantro give this salsa a delicious lift.
One of my favourite cookie recipes when I was growing up was called
Mona’s Mother’s Mother’s Best Friend’s Favourites. I always thought it was the
perfect title for a recipe since it tells the story of how good recipes travel
among women.
It all stems from the fact that when women get together we
eat well. We share our favourite foods and pass out the recipe to those who
ask. In turn, those friends share the recipes with others and in that way good
recipes travel across countries, continents, and through time.
And recipes can sometimes take on a persona of sorts when
the name of some generous cook travels with them.
As I flip through my recipe folders and handwritten
cookbooks I see recipes for Beryl’s Squares, Audrey’s Meatloaf, Marie’s Pound
Cake, Pat Lloyd’s Pastry and Pat Lloyd’s Other Pastry, Marie Madeleine’s Sauce,
Courtney’s Salmon, Phil’s Lentil Soup, Linda’s Cashew Dip, Martha’s Chocolate
Cake, Aunt Marcia’s Soft Molasses Cookies, Mary Jo's Cheese Buns, Phil's Grandmother's Waffles… I could fill a page with recipes
that are anchored to people I know, or knew, or knew of.
This is one such recipe. I have devoured Sweet Pepper Black Bean Salsa at gatherings
hosted by my friends Jennifer and Kim, although I have never met the originator,
Astrid.
Green Tips:
- If you're using canned black beans choose brands that have a BPA-free lining. (Here's how to reduce your BPA exposure.)
- Choose organic bell peppers and cherry tomatoes when possible since both are high in pesticide residue (Dirty Dozen)
Astrid’s Black Bean Salsa
from Jennifer via Kim
Ingredients:
- 1 can black beans, drained (about 1 ½ cups cooked black beans)
- 1 1/2 cups of frozen corn thawed and lightly cooked
- 1 red pepper, diced
- 1 orange pepper, diced
- ½ red onion, minced
- 1-2 jalapenos, seeds removed, minced
- ½ cup diced cherry tomatoes
- 1/3 cup lime juice
- 1/3 cup good olive oil
- ½ tsp. cumin
- Generous pinch of cayenne (optional)
- ½ tsp. salt
- ½ cup cilantro, chopped
- In a medium bowl combine the first seven ingredients.
- In a small bowl whisk the oil into the lime juice and whisk in the cumin, cayenne and salt.
- Toss with the bean mixture then fold in the cilantro.
Serve with tortilla chips, add to quesadillas or use as a layer in fajitas.
Will last at least five days in the fridge
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