I made black beans in the slow-cooker today--first time I'd used it to cook dried beans--and they turned out great! We had black beans and rice tonight, and I as was thinking about ways to use up the leftovers this recipe came to mind. I find this black bean salsa totally addictive and can make a meal of it and corn chips. I also love it with a plain cheese quesadilla. I usually make it with all black beans, but have also used half kidney beans or half black-eyed peas.
Black Bean Salsa
1/4 c white wine vinegar (I've used other vinegars when I didn't have the white wine variety on hand--the taste is a little stronger, but I still though it was good)
1/4 c vegetable oil
1 1/2 t sugar
1 tsp dried oregano
1 tsp dried basil
2 t minced garlic (I'm a garlic-a-holic, so I usually use more!)
2 15 oz cans of black beans, drained and rinsed
1 1/2 cups frozen corn, thawed
1 small red, yellow, or orange bell pepper, finely chopped
1/2 red onion, finely chopped
2 oz can diced green chiles with liquid (or jalapenos if you like a little heat)
1/4 c chopped cilantro (I've also used parsley when I didn't have cilantro on hand)
Whisk together first six ingredients in a medium bowl. Stir in remaining ingredients and season with salt and pepper to taste. Refrigerate for at least one hour before serving to allow flavors to blend.
For more yummy recipes and kitchen tips, take a look at the Tasty Tuesday Blog Party , Kitchen Tip Tuesday, and Tempt My Tummy Tuesday.