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Black Bean Salsa

Sunday, April 21, 2013

Now that Summer is right around the corner and fresh vegetables will be out in full force, add this recipe to your repertoire. You'll be glad you did. It is so quick and easy, that is if you make sure to invite your friend Li'l Cuisey (your Cuisinart) to help you make it.

Black Bean Salsa
1 medium red bell pepper, finely chopped
1 medium red onion, finely chopped
1 medium cucumber, seeds removed and finely chopped
1 large tomato, diced
2 ribs celery, finely chopped*
1 large jalapeno pepper, finely chopped*
6 cloves garlic, minced
1, 15 oz. can corn, drained and rinsed
2, 15 oz. cans black beans, drained and rinsed
1 Tbsp dried cilantro
1 tsp dried thyme
1 tsp salt
1 tsp ground cumin
1 tsp chili powder
1/2 tsp black pepper
2 Tbsp olive oil
2 Tbsp balsamic vinegar
2 Tbsp lime juice
  1. Combine all ingredients in a large mixing bowl. Mix well.
  2. Cover and chill 2 hours. Store in refrigerator. Yield 9 cups.
Because I exclusively use the Cuisinart food processor to make this recipe, it comes together in no time. I whirl one vegetable after another and dump them into the mixing bowl as they are diced.
Because the one jalapeno pepper is not large enough to process effectively in the Cuisinart, I always process with the two celery ribs.

This recipe makes for a "juicy" salsa (which consists of the juices from the vegetables plus the added oil, vinegar, and lime juice). It will be your preference whether you choose to serve the juice part with the salsa, but make sure to let the salsa sit in the juices so that the flavors meld.

The recipe makes approximately 9 cups of salsa, which is a lot. So, this is always a great recipe for a crowd (or you might just be surprised at how quickly your family can eat this up).

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