Black Bean and Red Pepper Salsa |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 8 |
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No tomatoes in here, but full of traditional salsa taste. Can be served as a side dish or salsa dip with pita toasts. From The Jewish Vegetarian Year Cookbook. I have not tried this recipe yet. Ingredients:
1 1/2 lbs red peppers, stemmed, seeded, diced fine (4 medium) |
1 cup red onion, diced fine |
1 tablespoon garlic, minced |
2 tablespoons olive oil |
1/3 cup white wine (fruity) |
1/2 teaspoon dried oregano |
1 (15 ounce) can black beans, drained and rinsed |
1 teaspoon tabasco sauce (or to taste) |
1 tablespoon fresh lime juice or 1 tablespoon lemon juice |
3 tablespoons cilantro, chopped (fresh coriander) |
salt & freshly ground black pepper, to taste |
1 avocado, chopped for garnish (optional) |
Directions:
1. Heath olive oil in a 10 skillet over moderate heat. Add peppers and onion and saute until vegetables start to soften, about 3-4 minutes.
2. Add garlic and saute 1 minute.
3. Add wine and oregano and cook 3-4 more minutes, until vegetables are tender, but still have bite.
4. Remove from heat, allow to cool slightly, then stir in beans, tabasco, lime juice and cilantro. Add salt and pepper, to taste. Add garnishes, if desired.
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