Black Bean Salsa
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A tasty sauce with a little bite to compliment tuna or beef or lamb.
This is a Mexicandish.
This recipe contains the following types of ingredient: plants and fungi.
Ingredients
Method
Preparation
Rinse and drain the beans and turn them out into a mixing bowl.
Chop the tomatoes and add to the bowl.
Skin the garlic, and crush into the bowl with the beans.
Chop the coriander with a herb knife and put into the bowl.
Juice the lemon and add the juice to the bowl. Discard the skin and pith.
Add the cayenne pepper, olive oil, and salt and fresh ground black pepper to taste.
Gently mix all of the ingredients and then leave to marinate for at least 30 minutes.
To serve
This salsa can be used cold after marinating, or you can warm it through in the oven or in a microwave and serve hot.
Variations
Use 100 gm of dried beans soaked overnight and cooked in the ususal way.
Use a can of mixed beans if you are stuck (but then it is "mixed pulses salsa"!).
Use FAIRTRADE lime in place of the lemon for a possibly more authentic Mexican taste.
Substitute your favourite fresh chili (deseeded and chopped small) in place of the cayenne pepper