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I love foods that surprise the senses with a tempting mix of textures and colors—like this one. Use this as a topping for grilling meat or serve it as a relish on the side.—Gary Maly, West Chester, Ohio
This recipe is:
Quick
Diabetic Friendly
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Analysis: One 1/2-cup serving (prepared with frozen corn) equals 90 calories, 1 g fat (0 saturated fat), 0 cholesterol, 222 mg sodium, 18 g carbohydrate, 0 fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1/2 vegetable.
Originally published as Peppery Black Bean Salsa in Taste of Home June/July 2000, p47
Seeding TomatoesSummer is the perfect time of year to enjoy fresh juicy tomatoes in all types of recipes. It's usually not necessary to remove the seeds from tomatoes before using. But for some recipes, seeding the tomatoes can improve the dish's appearance or eliminate excess moisture. For example, it's not important to seed tomatoes when preparing a tossed salad. But it's nice to remove the seeds when making creamy tomato soup to ensure a smooth texture. And using seeded tomatoes when assembling a casserole can prevent it from becoming watery. To remove the seeds from a tomato, cut it in half horizontally and remove the stem. Holding a tomato half over a bowl or sink, scrape out seeds with a small spoon or squeeze the tomato to force out the seeds. Then slice or dice as directed in the recipe.
Summer is the perfect time of year to enjoy fresh juicy tomatoes in all types of recipes. It's usually not necessary to remove the seeds from tomatoes before using. But for some recipes, seeding the tomatoes can improve the dish's appearance or eliminate excess moisture. For example, it's not important to seed tomatoes when preparing a tossed salad. But it's nice to remove the seeds when making creamy tomato soup to ensure a smooth texture. And using seeded tomatoes when assembling a casserole can prevent it from becoming watery. To remove the seeds from a tomato, cut it in half horizontally and remove the stem. Holding a tomato half over a bowl or sink, scrape out seeds with a small spoon or squeeze the tomato to force out the seeds. Then slice or dice as directed in the recipe.
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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Reviewed on Nov. 05, 2010 by keverwann
Used green pepper instead of red or orange. I made a half recipe and found that I only needed 1/4 of a red onion (full recipe would call for a 1/2 of one), but we don't like the taste of raw onion. I made it the day before and the flavors blended nicely, but I think I would have preferred to have cooked the canned beans a little before making this to get a smoother texture. I also don't think roasting the jalapeno was worth it, next time I'll just chop it raw.
Reviewed on Aug. 18, 2009 by beltza
I thought it needed a little more liquid so I added some olive oil and red wine vinegar. I also added more garlic and a little cumin. Yum!
Reviewed on Aug. 16, 2009 by mdsutton1
Absolutely delicious! I served this with grilled chicken.
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