My mom got the original version of this recipe at Publix, and we were going to make it for our New Year’s hang-out in St. Pete.
The original recipe used black-eyed peas (which we couldn’t find at the grocery store we actually shopped at for the ingredients), so we used black beans instead. Also, we threw in some fresh garlic.
I liked it so much, I wanted to make it when we got back to Tallahassee, except that I hadn’t copied down the recipe, so I had to “wing it.”
As a result, I do believe I can now call this “my” salsa recipe (sort of!). It is healthy and delicious, and my husband doesn’t care for it. So you might not like it either. But it’s my favorite thing now—I just made a batch to have for lunch today (and tomorrow!), and it was, as Mom would say, “exceedingly scrumptious.”
Black Bean Salsa
1 15-ounce can black beans, rinsed and drained
1/3 cup diced onion
1/3 cup diced green pepper
2 tomatoes, cored and diced (you can leave the seeds in)
1 or 2 cloves garlic, minced
Leaves from several sprigs of cilantro, finely chopped
1 tablespoon olive oil
Juice from 2 limes (this is best, but you could also use 1/4 cup bottled lime juice—I’ve even used lemon juice, though it’s not as good)
1 teaspoon “Complete Seasoning” (found in the Mexican foods aisle)
1/4 (or so) teaspoon pepper (freshly ground is best, of course)
Mix all together in a medium bowl. Refrigerate for 1-2 hours before serving to allow flavors to “marry.” Serve with tortilla chips or crackers.
