BLACK BEAN SALSA

Makes 2 1/2 cups

The beans are even better when they’ve had a chance to marinate for a few hours, so this is the ideal make-ahead salsa. You can use roasted tomatoes when fresh are out of season, and make with black-eyed peas or navy beans if that’s what you have in the cupboard.

ingredients

1 15 oz can black beans, rinsed and drained well or 1 3/4 cups dries beans cooked to tender
1 large tomato, seeded and diced
1/4 cup red pepper, cored, seeded, and diced
2 scallions, white and green parts, thinly sliced
1 jalapeno pepper, cored, ribbed and seeded, and minced
2 garlic cloves, minced
3 tablespoons chopped fresh cilantro leaves
Grated zest and juice of 1 lime
1 tablespoon olive oil
1 teaspoon cumin
Sea salt and freshly ground pepper to taste

directions

In a medium bowl, stir the garlic, cilantro, lime zest and juice, olive oil, cumin, salt and pepper together. Add the black beans, tomato, bell pepper, scallions, and jalapeno and toss gently to mix. Season with more salt and pepper to taste, then serve immediately or refrigerate in an airtight container for up to 4 days.