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


Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

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