black bean & red pepper salsa


My Aunt Jan & Uncle Charles are two of the best hosts I’ve ever known.  They are incredibly generous and gracious people, welcoming family and friends into their lovely home for holidays or a simple weekend away in Southern Indiana.  Whenever we visit, the company is wonderful and the food is fantastic.  I remember one particular visit many years ago when a few of us arrived early and sat outside by the pool waiting for everyone else to get there.  There were drinks and snacks, one of them this incredible salsa that disappeared too quickly.  I couldn’t figure out what exactly was in it – there were beans, cilantro, jalapeño, peppers, and something else I couldn’t put my finger on but that made it so good.  It was, as it turns out, a little bit of balsamic vinegar.  ah-mazing.  This salsa is a quicker version of my aunt’s (not that either recipe takes long at all).  It is just as delicious.

black bean & red pepper salsa
yield: about 2 cups salsa

recipe notes:  This is one of the simplest salsas you can make.  It can be embellished in any way you like.  As mentioned above, I think the real gem here is the little drizzle of balsamic vinegar – it does something that wakes up all the other ingredients – adding a little sweetness and a little tang that is so delicious.  Other embellishments?  Jalapeño, freshly grated corn off the cob, cilantro, red onion…

2 cups (or 1 can) cooked black beans, drained
1 red pepper, minced
1-2 teaspoons balsamic vinegar
1-2 teaspoons olive oil
salt & pepper, to taste

1.  Toss all ingredients together in a bowl.  If you can, let sit for about 30 minutes before serving so the flavors can mingle.  If you can’t wait, that’s fine, too.  If you have leftovers, they’ll keep in the fridge for a few days.

source: my aunt jan 🙂


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