Black Bean Salsa | PCC Natural Markets

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Black Bean Salsa

Yield: Makes about 3 cups

Your rating: None (6 votes)
Your rating: None (6 votes)

Try this recipe served with Corn Fritters.


These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free


Toss all of the ingredients together in a bowl. Cover and refrigerate until serving.


To cook dried black beans: Remove any stones or dirt from the beans. Soak 1 1/2 cups dried beans in an ample amount of water and 1 tablespoon lime juice. Let soak for 8 to 12 hours. Rinse thoroughly. In a large pot, add the drained beans and cover completely with vegetable stock. Cook for about 30 minutes. Add 1 teaspoon salt and continue cooking until soft; time will vary between 1 and 3 hours. Let beans sit in cooking liquid until cold. Strain before using.

If you want less heat in the salsa, remove the seeds from the jalapeño.

Recipe by Birgitte Antonsen, PCC Cooks instructor

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