Mixed Bean Salsa
|Dried black beans||2 Tablespoon, washed|
|Anasazi beans||2 Tablespoon, washed|
|Black-eyed peas||2 Tablespoon, washed|
|Flor de mayo red beans||2 Tablespoon, washed|
|Pinto beans||2 Tablespoon, washed|
|Scarlet runner beans||2 Tablespoon, washed|
|Extra virgin olive oil||3 Tablespoon|
|Eggplant||1⁄2 , diced with peel to make 1 cup|
|Freshly ground black pepper||1 Pinch|
|Garlic||1⁄2 Clove (2.5 gm), minced|
|New mexico green chili||3 , roasted, peeled, seeded, and dice (Fresh)|
|New mexico green chilis||3 , roasted, peeled, seeded, and dice (Fresh)|
|Roasted red bell pepper||1⁄3 Cup (5.33 tbs), peeled, seeded, and diced|
|Roma tomatoes||5 , oven-roasted and diced|
|Peeled and diced cucumber||1⁄4 Cup (4 tbs)|
|Minced fresh mint||2 Tablespoon (Plus 1 Tablespoon Chopped Fresh Mint, For Garnish)|
|Chopped fresh mint||1 Tablespoon (For Garnish)|
|Minced lemon zest||2 Tablespoon|
|Finely minced lemon zest||2 Tablespoon|
|Fresh lemon juice||2 1⁄2 Tablespoon|
Cook the beans for 1 to 1 1/2 hours, or until tender, adding 1/2 tea-spoon salt towards the end.
Drain the beans.
Season the eggplant with the remaining 1/4 teaspoon' salt and the pepper.
Heat 2 tablespoons of the olive oil in a saute pan and saute the eggplant with the garlic for 4 to 5 minutes or until light brown.
Transfer to a mixing bowl, add the beans, the remaining .1 tablespoon olive oil, and the rest of the ingredients, and thoroughly combine.
Garnish with 1 tablespoon chopped fresh mint.