This recipe was adapted from several Black and White Bean Salsa recipes. However, I think I love this as it is a perfect change to the traditional tomato-based salsa.
I am quite fond of this version as I feel with the beans it gives the dish some substantial body, yet it doesn’t leave you or your guests with a heavy feeling.
This dish also works for a meatless filling for burritos.
Black and White Bean Salsa
- 1 cup white pea beans (navy beans), soaked and cooked or no salt added, canned, drained and rinsed* (250 mL)
- 1/4 cup black pea beans
- 1/2 red onion, finely chopped
- 4 cloves garlic, minced
- 1/2 small red pepper, finely chopped
- 1/2 small green pepper, finely chopped
- 1 small jalapeno pepper, finely chopped
- 2 plum tomatoes, seeded and diced
- 2 tbsp fresh parsley, chopped (25 mL)
- 2 tbsp fresh coriander, chopped (25 mL)
- 3 tbsp olive oil (50 mL)
- juice of half a lime
In a medium bowl, combine all ingredients and season to taste; refrigerate at least 1 hour. Serve at room temperature.
Cook Dry Beans:
In a medium saucepan, add 3 cups (750 mL) of water for each cup (250 mL) of rinsed beans. Soak 2-3 hours or overnight.
Drain and replace with 3 cups (750 mL) water for every cup (250 mL) of soaked beans. Over high heat bring to a boil; reduce to low and allow to simmer for 1½ hours, or until beans are very soft. As the water boils down, you may need to add more water to keep beans submerged. Once cooked, drain and allow to cool.
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