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Mixed Bean Salsa

Meal.Mates's picture
  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
  Salt 3⁄4 Teaspoon
  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.

Recipe Summary

Difficulty Level: 
Side Dish

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Mixed Bean Salsa Recipe