For beans salsa, use canned black beans. Mix the beans with corn and chopped onion and tomato along with spices and herbs. Serve beans salsa with chips or as salad over a cabbage leaf or a lettuce leaf.
Makes: around 4 Servings of Beans Salsa.
Canned Black Beans 1/2 Can
Onion 1 Small
Green Chile 1 Small
Sweet Corn 1/4 Cup
Lemon Juice 1 Tbsp
Black Pepper to Taste
Salt to Taste
Cilantro few Sprigs
Method of preparation:
Wash the black beans and keep aside.
Wash, discard the seeds and finely chop the tomato.
Remove stem, wash, discard seeds and veins and finely chop the green chile.
Peel and finely chop the onion.
Boil the sweet corn and separate the corn kernels.
To separate, place the corn on flat surface and run the knife through it vertically down.
Wash and finely chop the cilantro.
In a mixing bowl, mix together black beans, tomato, onion, green chile, cilantro, black pepper, salt and lemon juice.
Adjust any seasonings if required and keep aside for couple of minutes.
Serve beans salsa on a cabbage leaf or a lettuce leaf.
Notes: Make sure to wash the canned black beans well before using.
Suggestions: If using dry beans, soak overnight and pressure cook for a whistle or two to cook the beans before using in the salsa.
Variations: Also add half of finely dice green bell pepper to the beans salsa.
Other Names: Beans Salsa.