Corn, Black Bean, and Roasted Red Pepper Salsa

Title:
Corn, Black Bean, and Roasted Red Pepper Salsa

Yield:
6 Servings

Categories:
Appetizers,
Ethnic,
Healthy,
Mexican,
Vegetarian




Ingredients:





     1 c  Dried black beans, picked


          -clean or 2 cans drained


          -well


     2 ts Salt


     2 lg Heavy sweet red pepper,


          -roasted


 1 1/2 c  Thick tomato-based bottled


          -hot salsa


 1 1/2 c  Corn kernels, defrosted


          -frozen, well drained


     3    Green onion, trimmed and


          -sliced


     1 c  Canned tomato juice


   1/2 c  Minced cilantro






 *SPEEDY TIME SAVING STEP: Skip cooking beans. Use canned black beans


 instead, make sure they are drained well. Proceed with recipe.


 


 In a medium bowl, combine the beans with water to cover by at least 3


 inches and let them soak overnight.


 


 Drain the beans. In a medium saucepan, combine the beans with water to


 cover by at least 3 inches. Set over medium heat, bring to a simmer, and


 cook uncovered, stirring once or twice, for 30 minutes. Stir in the salt


 and cook another 20 to 30 minutes, or until just tender. Drain and cool


 them.


 


 In the open flame of a gas burner or under a preheated broiler, roast the


 pepper, turning it often, until the peel is charred. In a closed paper bag,


 or in a bowl covered with a plate, steam the pepper until cool (about 20


 minutes). Rub away the charred peel, stem and core the pepper, and cut the


 flesh into a 1/4 inch dice.


 


 In a medium bowl, combine the beans, roasted red pepper, bottled salsa,


 corn and green onions. Add enough tomato juice to give the mixture a loose,


 salsa like texture (the amount will depend on the thickness of the bottled


 salsa you have chosen). Stir in the cilantro. Cover and refrigerate at


 least 1 hour. Adjust the seasoning. This salsa can be prepared up to two


 days ahead.


 


 NOTES : Very Colorful!  Great served with tortilla chips.  Can also be used


 as a condiment for fish and chicken.


 


 Recipe by: El Paso Chile Co.'s TX Border Ckbk/W. P. Kerr & Norma Kerr


 


 Posted to MC-Recipe Digest V1 #498 by Lynn Cage 
on Mar


 3, 1997.