Это предварительный просмотр рецепта "Corn, Black Bean, And Roasted Red Pepper Salsa".

Рецепт Corn, Black Bean, And Roasted Red Pepper Salsa
by Global Cookbook

Corn, Black Bean, And Roasted Red Pepper Salsa
Рейтинг: 0/5
Avg. 0/5 0 голосов
 
  Порций: 6

Ингредиенты

  • 1 c. Dry black beans, picked clean or possibly 2 cans liquid removed well
  • 2 tsp Salt
  • 2 lrg Heavy sweet red pepper, roasted
  • 1 1/2 c. Thick tomato-based bottled warm salsa
  • 1 1/2 c. Corn kernels, defrosted frzn, well liquid removed
  • 3 x Green onion, trimmed and sliced
  • 1 c. Canned tomato juice
  • 1/2 c. Chopped cilantro

Инструкции

  1. SPEEDY TIME SAVING STEP: Skip cooking beans. Use canned black beans instead, make sure they are liquid removed well. Proceed with recipe.
  2. In a medium bowl, combine the beans with water to cover by at least 3 inches and let them soak overnight.
  3. Drain the beans. In a medium saucepan, combine the beans with water to cover by at least 3 inches. Set over medium heat, bring to a simmer, and cook uncovered, stirring once or possibly twice, for 30 min. Stir in the salt and cook another 20 to 30 min, or possibly till just tender. Drain and cold them.
  4. In the open flame of a gas burner or possibly under a preheated broiler, roast the pepper, turning it often, till the peel is charred. In a closed paper bag, or possibly in a bowl covered with a plate, steam the pepper till cold (about 20 min). Rub away the charred peel, stem and core the pepper, and cut the flesh into a 1/4 inch dice.
  5. In a medium bowl, combine the beans, roasted red pepper, bottled salsa, corn and green onions. Add in sufficient tomato juice to give the mix a loose, salsa like texture (the amount will depend on the thickness of the bottled salsa you have chosen). Stir in the cilantro. Cover and chill at least 1 hour. Adjust the seasoning. This salsa can be prepared up to two days ahead.
  6. NOTES : Very Colorful! Great served with tortilla chips. Can also be used as a condiment for fish and chicken.