Black Bean Salsa
Not just for chips, this salsa will pick up any grilled meat, chicken or fish and take it to a new level.
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1 cup black turtle beans
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1 yellow pepper, seeded and diced
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½ bunch chopped fresh cilantro
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½ cup diced sweet onion
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juice of 1 fresh lemon
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1 teaspoon sea salt
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2 cloves garlic minced
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3 Tablespoons avocado oil (I like the chili flavoured one)
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½ small jalapeno, diced fine (optional)
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1 avocado diced
Quick cook the beans by placing them in a large pot and cover with cold water. Bring to a boil, drain the beans, put them back in the pot and cover with fresh cold water, bring to the boil, drain again. Cover them for the 3rd time with fresh cold water, bring to the boil and then let the bean simmer until they are cooked about 40 minutes. Less if you like your beans hard. Drain and set aside to cool.
Combine the beans, yellow pepper, cilantro, onion, lemon juice, garlic, oil, jalapeno, Worcestershire and salt. Stir to combine and adjust the seasoning to suit your taste.
Peel and dice the avocado and add to the bowl, stirring lightly to combine but not to smash up the avocado. Chill until ready to serve.
Serves 6
Copyright© Vancouver Cooks, Caren McSherry: October 1994
