Black Bean Salsa


One of my favorite things to make in R2D2: beans!! Today I added 1 cup dry black beans and 3 cups broth plus 2 tsp. chipotle sauce to my PC pot, locked the lid into place and choose high pressure for 35 minutes. After a natural release, I had the most perfect beans (about 2 1/2 cups after they were cooked and drained)….firm but still tender, and no SLIMY stuff like canned beans offer. #heavenly 

Black Bean Salsa

2 cups cooked black beans (or 15 oz can cooked black beans, drained and rinsed)
1 cup frozen sweet corn, thawed
1/2 red onion, diced
Zest of 1 lime
1/4-1/3  cup chopped cilantro, depending on your tastes
1 green pepper, seeds and membranes removed, diced
2 cloves garlic, minced
1/2 cup zesty Italian dressing
1 Tbs. red wine vinegar
2 Tbs. ketchup

Combine all ingredients and serve with tortilla chips. Salsa will be even more flavorful after flavors have time to meld a bit. Best served at room temperature. Also yummy with 1/2 cup diced jicama added.

Now You’re Cookin’,
Chef Alli

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