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Categories:
black beans chicken broth red bell pepper yellow bell pepper tomatoes red onion green onions stalks celery corn jalapenos parsley cilantro cumin lime juice vegetable oil vinegar salt
Viewed: 0 - Published at: 6 years agoIngredients
- 4 cans (15 Oz. Can) Black Beans
- 5 cups Chicken Broth
- 1 whole Red Bell Pepper, chopped
- 1 whole Yellow Bell Pepper, Chopped
- 4 whole Tomatoes, Chopped
- 1 whole Red Onion, Chopped
- 4 whole Green Onions, Chopped
- 2 stalks Celery, Chopped
- 2 cups Corn, Cooked
- 2 whole Jalapenos, Seeded
- 1/4 cups Parsley
- 1/4 cups Cilantro
- 1 teaspoon Cumin
- 2 Tablespoons Lime Juice
- 13 cups Vegetable Oil
- 1/4 cups Vinegar
- Salt And Pepper
Method
- Salsa: Boil canned beans in the chicken broth for 1 hour, let cool.
- For dry beans, boil for 2 hours, let sit an hour then simmer 1.5 hours until tender.
- Let cool.
- While beans are cooking, start chopping veggies.
- Chop bell peppers, tomatoes, onions and celery.
- Put in a bowl with the cooked corn (you can use canned corn).
- Dressing: In a food processor (mini one if you have it), put in the seeded jalapenos (fresh is best), parsley, cilantro, cumin, lime juice, oil, and vinegar and liquify it.
- Add salt and pepper to taste.
- Combine everything.
- The longer it sits, the better the flavors meld.
- Its a cross between a salad and a salsa.
- Note: You can add more vinegar and less oil.
