This smoky salsa gets its kick from chipotle chiles, cumin, and fresh lime juice. It’s served in the Southwest as a side dish with grilled meats or as a dip with tortilla chips for a Cinco de Mayo celebration. The crunchy texture comes from jicama and bell peppers, which also add sweetness to the dip.
MAKES ABOUT 4 CUPS
INGREDIENTS:
- 2 cups black beans, presoaked and drained
- 6 cups vegetable stock or store-bought vegetable broth
- ½ cup plus 2 teaspoons canola oil
- ½ cup finely chopped white onion
- 2 chipotle chiles in adobo sauce, finely chopped
- 1 cup finely chopped jicama
- 1 ½ cups corn kernels, freshly cut from the cob or frozen corn, defrosted
- 1 cup cherry tomatoes, quartered
- 2 garlic cloves, minced
- ½ cup finely chopped red bell pepper
- ⅓ cup fresh lime juice
- ½ teaspoon ground cumin
- 1 ½ teaspoons salt
- ½ cup finely chopped fresh cilantro
INSTRUCTIONS:
- Combine the beans and vegetable stock in the pressure cooker. Drizzle with 2 teaspoons of canola oil. Lock the lid in place and cook at high pressure for 20 minutes.
- Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam. Drain the beans and allow them to cool.
- In a large bowl, combine the cooled beans, onion, chipotle chiles, jicama, corn, cherry tomatoes, garlic, and red bell pepper. Stir to combine. In a small mixing bowl, whisk together the remaining ½ cup of canola oil, lime juice, ground cumin, and salt until blended. Pour the dressing over the black bean mixture and toss to coat.
- Add the chopped cilantro to the salsa and toss again to incorporate. Serve the salsa at room temperature.
