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
