Name: White Bean Salsa
Ingredients: 1 cup white pea beans (navy beans), soaked and cooked or no salt added, canned, drained and rinsed* (250 mL); 1/2 red onion, finely chopped; 4 cloves garlic, minced; 1/2 small red pepper, finely chopped; 1/2 small green pepper, finely chopped; 1 small jalapeno pepper, finely chopped; 2 plum tomatoes, seeded and diced; 2 tbsp fresh parsley, chopped (25 mL); 2 tbsp fresh coriander, chopped (25 mL); 3 tbsp olive oil (50 mL); juice of half a lime

White Bean Salsa

Yield: 2 cups, 8 servings 1x

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Ingredients

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1 cup white pea beans (navy beans), soaked and cooked or no salt added, canned, drained and rinsed* (250 mL)
1/2 red onion, finely chopped
4 cloves garlic, minced
1/2 small red pepper, finely chopped
1/2 small green pepper, finely chopped
1 small jalapeno pepper, finely chopped
2 plum tomatoes, seeded and diced
2 tbsp fresh parsley, chopped (25 mL)
2 tbsp fresh coriander, chopped (25 mL)
3 tbsp olive oil (50 mL)
juice of half a lime

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Instructions

In a medium bowl, combine all ingredients and season to taste; refrigerate at least 1 hour. Serve at room temperature.

Cook Dry Beans:

In a medium saucepan, add 3 cups (750 mL) of water for each cup (250 mL) of rinsed beans. Soak 2-3 hours or overnight.

Drain and replace with 3 cups (750 mL) water for every cup (250 mL) of soaked beans. Over high heat bring to a boil; reduce to low and allow to simmer for 1½ hours, or until beans are very soft. As the water boils down, you may need to add more water to keep beans submerged. Once cooked, drain and allow to cool.