Black Bean Salsa
2 servings
30 minutes
Black bean salsa is a vibrant, aromatic dish of Latin American cuisine filled with freshness and spiciness. This recipe has its roots in traditional Mexican sauces but gains unique depth from black beans. The sweetness of roasted red peppers, the mild bitterness of onions, the freshness of parsley, and the spicy heat of chili create a balanced flavor profile. Olive oil and lemon juice add smoothness and freshness. It is perfect as a side dish, appetizer, or filling for tacos and burritos. The longer the salsa sits, the richer its flavor becomes, revealing all the subtle nuances of the ingredients. This simple yet exquisite dish will enhance any table and add a touch of Latin character to the meal.
1
Grill the pepper, cut it in half, remove the seeds. Dice it and place it in a convenient container.
- Fresh red bell pepper: 1 piece
2
Add the rinsed black beans, finely chopped red onion, parsley, a pinch of chili, drizzle with olive oil and lemon juice. Add salt and pepper. Mix and let it marinate. The longer the dish marinates, the tastier it will be.
- Canned black beans: 400 g
- Red onion: 0.5 head
- Chopped parsley: 2 tablespoons
- Chili powder: pinch
- Olive oil: 1 tablespoon
- Salt: to taste
- Lemon juice: 2 teaspoons
- Ground black pepper: to taste
