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Black Bean Salsa

Michelle, Brown Eyed Baker
  • 300 minutes
  • Serves 4 to 6

INGREDIENTS

1

Avocado, ripe pitted and finely diced

1 lb

Black beans, dried

2 cups

Black beans, firm cooked

1

Bouquet garni of 1 bay leaf

2

Carrots

2

Celery, ribs

1/2 cup

Cilantro, fresh

1/2 cup

Corn, fresh & cooked or frozen & thawed kernels

3 cloves

Garlic

1/2

Green bell pepper

2

Jalapeno peppers

1

Onion, small

1/2 tsp

Oregano, dried

1

Poblano chile

1/2

Red bell pepper

1/2 cup

Red onion

3 tbsp

Lime juice

2

Salt and freshly ground black pepper

2 tbsp

Olive oil

1 tsp

Cumin, ground