Red, White and Black Bean Salsa for Fish Recipe

Name: Red, White and Black Bean Salsa for Fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup dried black beans; 1/2 cup dried red kidney or pinto beans; 1/2 cup dried white beans (Great Northern or cannellini); 1 small red onion, finely diced; 1 bunch cilantro, leaves only, roughly chopped; 1/2 cup olive oil; 3/4 teaspoon salt; 1/2 teaspoon freshly grounded black pepper; 3 tablespoons juice from Pickled Chiplotes, or red wine vinegar; 1 Pickled Chiplote Chile, seeded if desired and minced

Servings: persons

1/2 cup dried black beans
1/2 cup dried red kidney or pinto beans
1/2 cup dried white beans (Great Northern or cannellini)
1 small red onion, finely diced
1 bunch cilantro, leaves only, roughly chopped
1/2 cup olive oil
3/4 teaspoon salt
1/2 teaspoon freshly grounded black pepper
3 tablespoons juice from Pickled Chiplotes, or red wine vinegar
1 Pickled Chiplote Chile, seeded if desired and minced

1
Keeping them separate, wash and pick over all the beans.
2
Place each kind in a separate pot, cover generously with water and bring to a boil.
3
Reduce the heat to medium-low and cook, covered, until the beans are done in the center but not too soft, 1 to 1 1/2 hours.
4
Drain and rinse in a colander.
5
For added flavor, you can smoke the beans on a grill.
6
Start a small fire off to one side and throw soaked wood chips on the coals when the fire is moderately hot.
7
Lay out the beans on a baking pan, pour in water to a depth of 1/8 inch and cover with a wet towel.
8
Place on the grate, cover and smoke 2 hours, adding more wood chips every 20 minutes or so.
9
Set aside to cool and then drain.
10
Transfer the beans to a large mixing bowl.
11
Add the remaining ingredients and mix well.
12
Bean salsa can be refrigerated up to 2 days.
13
Bring back to room temperature before serving.
14
To serve, line a platter or serving plates with salsa and top with grilled, broiled or Sauteed fish fillets.

387

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup dried black beans, 1/2 cup dried red kidney or pinto beans, 1/2 cup dried white beans (Great Northern or cannellini), 1 small red onion, finely diced, and more.

Yes, Red, White and Black Bean Salsa for Fish falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Red, White and Black Bean Salsa for Fish

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