White Bean Salsa

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White Bean Salsa

White Bean Salsa

  • Yield: 2 cups, 8 servings 1x

Ingredients

Scale
  • 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

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.

 

 



Nutrition

  • Serving Size: 1/4 cup
  • Calories: 92
  • Sugar: 1 g
  • Sodium: 3 mg
  • Fat: 5 g
  • Saturated Fat: 1 g
  • Trans Fat: 0 g
  • Carbohydrates: 9 g
  • Fiber: 2 g
  • Protein: 3 g
  • Cholesterol: 0 g