White Bean Salsa

White Bean Salsa

Source: ontariobeans.ca

Yield: Yields 2 cups - 8 servings

Nutrition (For 1 serving)

Calories 92 kcal;
Protein 3 g;
Total Fat: 5 g;
Saturated Fat 1g;
Trans Fat 0 g;
Cholesterol 0 g;
Carbohydrates: 9 g;
Fibre 2 g;
Sugars 1 g;
Added Sugars 0 mg;
Sodium 3 mg;
Potassium 191 mg;
1 cupDrained & rinsed canned No Salt Added white pea/navy beans  OR cooked white pea/navy beans *250 mL
1/2red onion, finely chopped1/2
4cloves garlic, minced4
1/2small red pepper, finely chopped1/2
1/2small green pepper, finely chopped1/2
1small jalapeno pepper, finely chopped1
2plum tomatoes, seeded and diced2
2 tbspfresh parsley, chopped25 mL
2 tbspfresh coriander, chopped25 mL
3 tbspolive oil50 mL
juice of half a lime

Version française:  Salsa de haricots blancs 

In a glass or plastic mixing bowl, combine all ingredients and season to taste. Refrigerate for at least 1 hour before use. Serve at room temperature.

*To soak and cook dry beans:

Soak dry beans:
Use 3 cups (750 mL) of water for each cup (250 mL) of sorted and rinsed beans.

Combine beans and water in a large bowl. Let stand overnight. Drain. Then cook the beans by following step 2.

To cook soaked beans:
Use 3 cups (750 mL) water for every cup (250 mL) of soaked beans.

In a large saucepan, combine soaked beans and water. Cover and bring to a full boil. Reduce heat and simmer until fork tender, about 45 to 60 minutes. Drain.

Visit Ontario Bean Growers for additional methods of soaking and cooking dry beans. http://ontariobeans.on.ca/how-to-cook/