Mixed Bean Salsa Recipe
Ingredients
| 2 tablespoons each dried black beans, Anasazi beans, black-eyed peas, Flor de Mayo red beans, pinto beans, and scarlet runner beans, washed | ||
| Salt | 3/4 Teaspoon | |
| Extra virgin olive oil | 3 Tablespoon | |
| 1/2 eggplant diced, with peel (about 1 cup) | ||
| Ground black pepper | 1 Pinch | |
| Garlic | 1/2 Clove (5gm), minced | |
| Green chiles | 3 , roasted | |
| 1/3 cup roasted red bell pepper, peeled, seeded, and diced | ||
| 5 Roma tomatoes, oven-roasted and diced | ||
| Cucumber | 1/4 Cup (16 tbs), peeled | |
| 2 tablespoons minced fresh mint plus 1 tablespoon chopped fresh mint, for garnish | ||
| Lemon zest | 2 Tablespoon, finley minced | |
| Lemon juice | 2 1/2 Tablespoon | |
Directions
Cook the beans for 1 to 1 1/2 hours, or until tender, adding 1/2 tea-spoon salt towards the end.
Drain the beans.
Season the eggplant with the remaining 1/4 teaspoon' salt and the pepper.
Heat 2 tablespoons of the olive oil in a saute pan and saute the eggplant with the garlic for 4 to 5 minutes or until light brown.
Transfer to a mixing bowl, add the beans, the remaining .1 tablespoon olive oil, and the rest of the ingredients, and thoroughly combine.
Garnish with 1 tablespoon chopped fresh mint.
Drain the beans.
Season the eggplant with the remaining 1/4 teaspoon' salt and the pepper.
Heat 2 tablespoons of the olive oil in a saute pan and saute the eggplant with the garlic for 4 to 5 minutes or until light brown.
Transfer to a mixing bowl, add the beans, the remaining .1 tablespoon olive oil, and the rest of the ingredients, and thoroughly combine.
Garnish with 1 tablespoon chopped fresh mint.
Chef
