Spicy Bean Salsa

Crybaby wrote:I saw a recipe like this online and read the comments after the recipe by a Guatemalan woman and decided to make it "her way."  The recipe suggests serving with tortilla chips but we use it as a side dish, especially good alongside grilled and smoked meats.

Spicy Bean Salsa

1 15-oz. can of black-eyed peas, rinsed and drained
1 15-oz. can of black beans, rinsed and drained
15-oz. bag of frozen corn (no need to defrost)
1/2 small green bell pepper, chopped
1/2 small red bell pepper, chopped
1 extra large jalapeno, or 2 small ones, cored, seeded and pith removed, minced
6 Roma tomatoes, chopped
About 1/2 teaspoon grated lemon peel (just taste salsa mix prior to adding salt)
Juice of 1 lemon (I use a Meyer Lemon if they're available)
2 cloves garlic, minced or pressed
Scant teaspoon Kosher salt
Freshly ground black pepper
1/4 cup (about 1/4 bunch) fresh cilantro, minced (I'm sure parsley would do for those
    who detest cilantro)
Scant teaspoon EVOO

You mix everything together well in a large bowl.  Then cover tightly and refrigerate overnight.  Stir everything well in the morning and refrigerate until serving, still covered.

So easy to put together and sooo delicious.  Wish I had a picture because it's really pretty, too.  It's got a bite to it but it's not hot.  If you're sensitive, only mince one small pepper, after coring and removing pith.

UNCLE JIMMY wrote:

Crybaby wrote:Sounds good Michelle....

I could envision that brought up to room temperature, and tearing up some pita breads to scoop up the salsa. Or even some thin slices of italian bread to pour the salsa on, and playing get it in the mouth quickly before it leaks down your hands, or off the chin and on the table. Ummmmm!!

BTW.... I see no chopped onion in the recipe, and I could see why. That would probably overpower the taste scheme.  I'll bet my daughter would like that. She's not a fan of biting on a piece of onion.

It's funny, Jimmy, as I use onion in just about every single thing I make but NEVER noticed this had no onion in it!  I love this stuff so much that I probably wouldn't add them.  I wouldn't be adverse to adding sliced green onions, though, or garlic chives (laughing, as I have two pots of these outside which could satisfy the entire block all the time).  

Though like you, to Brian a meal is not a meal without meat, but I can skip meat occasionally with no problem at all.  So since I love this stuff so much, the pita idea was a good one -- except I could make a meal of this inside a pita!  

We have a lot of grilled or smoked meat, especially in summer, and it's such a good side dish.  The best thing is Brian really likes it, too, and he doesn't eat corn.  In fact, I've never seen him eat a single thing with corn in it ever before this.  

Bugster2 wrote:I make a similar recipe. No black-eyed peas but avocado and a seasoned cumin vinaigrette. Makes a good salad.