Colorful, zesty and full of flavors, black bean & cucumber salsa is my go to salsa. A few months ago I cooked a Mexican themed dinner for my friends. I made the black bean & cucumber salsa to go with chips. While one of my friends gave us all a facial, (Yes, we do that kind of stuff ! ) we sipped wine and ate salsa.
My friend Tina loved this salsa instantly. She wasn’t a fan of the hotter one I made with mangoes, but this she loved! She has recreated this in her kitchen a few times since and so have I. It’s quick if you use canned beans, it’s super easy and is very flavorful. Salsa making should be fun and this sure is!
There is really no recipe for it, just mix in a few things and Voilà! Serve it with grilled fish or chicken for a complete meal or have it by itself for an appetizing salad or make this into a dip for the baked tortilla cups.
Black Bean and Cucumber Salsa
- 1 can black beans
- 1 cup chopped English cucumber
- 1/4 C diced tomato seeds removed
- 1/4 C finely chopped shallots
- 3 tbs lemon juice
- 1 Tbs chopped cilantro seeds removed
- 1 tsp olive oil
- salt to taste
- 1/2 tsp finely chopped jalapeno/ Thai chili
- 1/4 tsp ground cumin
Drain the beans and give them a quick rinse.
Then let drain again until water drains off completely
Take a medium sized bowl, add in all the ingredients. Carefully mix once or twice
Cover and refrigerate for at least an hour to let the flavors come together