Wednesday, December 31, 2008

Adzuki Bean Salsa

This simple low fat, high fiber mix of beans and vegetables is a crowd pleaser. Everything is raw excepting the rehydrated beans and the vinegar. Add additional seasonal vegetables as available for variety. For example, try adding finely diced yams in the fall and winter, or zucchini in the summer. I suppose you could add, or substitute, small black beans also.

1 pound dried Adzuki beans
4 ears corn
1 large Bermuda onion
1 large red bell pepper
2 jalapeno peppers
3 16 ounce cans diced tomatoes in puree
Juice of 1 lemon
1 cup chopped fresh cilantro
1/2 cup red wine vinegar
salt to taste (about 4 tablespoons kosher salt)
fresh ground black pepper

Soak beans overnight. Drain and rinse, put in large pot and cover with water and bring to a boil. Simmer 1 hour. Drain and set aside.

Shuck corn and cut kernels off the cob. Finely dice the onion. Remove and discard the seeds and ribs from the bell pepper and the jalopeno peppers. Dice fine. Rinse and chop the cilantro well.

Combine all ingredients in a lare bowl, stir well and let marinate for at least one day, refrigerated. Stir occasionally and again before serving.

Serve with tortilla chips. Makes about 1 gallon of salsa, serves 2.

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