Black Bean Salsa
This salsa is lively and delicious; I have never met an adult who didn't love it. (May be a little spicy for young kids.) Serve it with tortilla chips; pairs nicely with chicken or fish.
This salsa is lively and delicious; I have never met an adult who didn't love it. (May be a little spicy for young kids.) Serve it with tortilla chips; pairs nicely with chicken or fish.
- Carbohydrate 128.632514272783 g
- Cholesterol 0 mg
- Fat 3.18192708519315 g
- Fiber 23.6471006580754 g
- Protein 15.314730845831 g
- Saturated Fat 0.814964000577108 g
- Serving Size 1 1 Serving (1402g)
- Sodium 127.364500045461 mg
- Sugar 104.985413614708 g
- Trans Fat 0.480882875337719 g
- Calories 566 calories
Step-by-step
- Combine all ingredients in a large container with a tightly sealing lid.
- Seal and toss vigorously to mix.
- Serve chilled or room temperature, with tortilla chips.
Scaling Proportions
Doubling or halving this recipe requires careful attention to the acid and salt ratios rather than a strict linear multiplication. Scaling down to a single can of black beans means reducing the lime juice from three tablespoons to roughly four teaspoons, preventing the mixture from becoming overly acidic. Quantities of dried spices like chili powder and adobo should be reduced by half initially, allowing the mixture to rest for thirty minutes before tasting and adjusting the seasoning. Large batches prepared in containers exceeding four quarts need thorough shaking to distribute the minced garlic evenly.Fresh Versus Preserved Ingredients
Substituting canned or pickled components with fresh alternatives alters both moisture content and texture. Frozen corn thawed at room temperature releases significantly less excess water than freshly blanched corn kernels cut straight from the cob. Pickled jalapeños supply a vinegary brine that raw peppers lack, meaning fresh green chiles require an extra splash of lime juice to mimic that sharp profile. Tomatoes must be seeded rigorously to prevent the excess liquid from diluting the olive oil emulsion.Storage and Service
Chilling the mixture for at least two hours allows the starches in the canned beans to absorb the surrounding liquids. Airtight plastic containers keep this preparation fresh in the refrigerator for up to four days. Allowing the salsa to sit at room temperature for twenty minutes before serving takes the chill off the olive oil, improving its mouthfeel against salted tortilla chips.
