If you read my post from last night, you know that one of the things on our party table was Southwestern Black Bean Salsa. I am going to post my second picture-recipe, for you!
When I was gathering my ingredients to make the salsa, I decided that it would be fun to do it again. I was home alone at the time, so I started out taking pictures with one hand and cutting an onion with the other. *Note: this is not safe to do! Then, my dad came in and helped me finish the recipe. Thank goodness!
So, without further ado...
You will need: 1 (16 oz.) can Garbanzo Beans, 1 (16 oz.) can Black Beans, 1 (5 1/4 oz.) can Whole Kernel Corn (I used a regular-size can), 1 medium sweet Onion, 1 medium Red Bell Pepper, 1 medium Orange (or Green) Bell Pepper, 1 T. fresh Cilantro, 1 tsp. Jalapeno (I did not use this! I have tender-mouthed folk in my home), 1/2 tsp. ground Cumin, 1/2 C. Barbecue Sauce (possibly more), and the zest and juice of 1 Lime.
First, rinse and drain the beans and corn; combine in a mixing bowl.
Next, cut the onion. I have no idea what to tell you on the art of cutting an onion without shedding a few buckets of tears. I've tried everything from goggles to holding a matchstick between my teeth. Nothing has worked. Maybe it would've worked if I had lit the matchstick!! ;) If you haven't seen The Help, you won't understand what I just said. Nevertheless, it's just one of the things we foodies (and the non variety) must endure in life.
One thing that seems to cut down a bit on the tears is trying to safely cut it quickly..
Leave about that (look up!) much of the onion root (where the large part of the "eye" is) alone, and THROW IT AWAY! If you run it through your disposal....well, let's just say you'll be very, very sorry.
Then, add the onion to the bean/corn mixture. Once you've done that..
WASH your hands thoroughly to get the onion off of your hands. I've wiped my face and eyes one too many times after I cut an onion without washing them first. Lesson learned.
I found this really neat stainless steel soap that I got to test (and keep!) from the Cooking Club of America. It really does get any strong food scent (onion, garlic, fish) off of your hands when you wash them really well!
Next, slice the Orange (or Green) Bell Pepper in half.
Then, remove the green stem, seeds, and membrane. (The white stuff.)
Slice the bell pepper like so...
And finely chop it.
By finely...I mean finely. No one likes to get a big hunk of bell pepper in their bite of salsa!
Add your finely chopped bell pepper to the bean/corn/onion mixture.
Repeat the process with the Red Bell Pepper.
Mince the Cilantro. Start by stacking the leaves on top of each other, then roll them as best you can. Slice the "log," then thoroughly chop it. Add it to the bean/corn/onion/bell pepper mixture.
Measure out 1 tsp. of ground Cumin and sprinkle over the bean/corn/onion/bell pepper/cilantro mixture.
Grab your microplaner and zest your Lime over the bean/corn/onion/bell pepper/cilantro/cumin mixture. Make sure that you add only the green zest and non of the white rind. It's bitter and needs to be left out. Amen.
After you zest the Lime, roll it on you cutting board a few times to release the juices. Then slice and juice it right onto the bean/corn/onion/bell pepper/cilantro/cumin/lime zest mixture. (Are you noticing a trend here with this? Hehe)
Next, measure 1/2 cup of barbecue sauce.
Pour it over the bean/corn/onion/bell pepper/cilantro/cumin/lime zest/lime juice mixture.
I detest waste, so make sure that you scrape all of that tangy goodness out.
Then, stir the mixture together until it's thoroughly combined.
Add another 1/2 cup of barbecue sauce if it doesn't look like salsa.
Scrape your measuring cup.
Stir it all together one last time. Make sure to taste it for seasoning purposes. And just plain tasting purposes. ;)
And there you have it. Homemade Black Bean Salsa! Last night, one friend said that she could simply eat it with a spoon...no chips required! However, if you need chips, Tortilla or Corn chips do this lovely concoction well!
Happy eating,
~HB~
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