Black Bean and Corn Salsa

by einar

Servings: 4 servings

INGREDIENTS

1 cup dried black beans
3 cloves garlic, smashed
3 sprigs fresh thyme
3-1/2 cups water
1/2 cup frozen corn, thawed
3/4 cup onion, diced
3/4 cup roasted red peppers, diced
1/2 cup tomato, seeded and diced
2 tbsp. fresh cilantro leaves, chopped
1 tbsp. fresh thyme, chopped
1 tbsp. lime juice
1 tbsp. balsamic vinegar
1 tbsp. olive oil
1/2 tsp. roasted habanero pepper, minced
1/2 tsp. salt

INSTRUCTIONS

In a medium pot bring to a boil and simmer covered the water, black beans, smashed garlic and the thyme sprigs for 40 minutes. Drain right away and discard the thyme and garlic. Toss the black beans with the remaining ingredients in a medium size bowl. Let chill covered for 1 hour before serving.

CHEF COMMENTS

I serve this with toasted pita chips or with tortilla chips. It is also great on top of broiled fish.

Tagged: blackbeansalsa, salsa add tags

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