Roasted Red Pepper, Black Bean, & Corn Salsa

I PROMISED this recipe to a friend for the 4th of July, and then I FORGOT! Sigh. She was kind enough to remind me at the bbq--in front of everyone! Of course it was a good-natured tease.

BUT... Here ya go, Nancy. Now it's out there in black and white.

This salsa is a filling, delicious way to get your summer-time veggies. It has the added benefit to offer a complete protein profile since it combines corn and beans. With chips, it can provide the perfect cold supper for hot evenings.

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Roasted Red Pepper, Black Bean, & Corn Salsa


Yield: 6 cups

1 cup dried black beans, picked over and rinsed
2 teaspoons salt
1 large heavy sweet red pepper
1 1/2 cups thick tomato-based bottled hot salsa
1 1/2 cups corn kernels, canned or defrosted frozen, well drained
3 green onions, trimmed and sliced (about 1/2 cup)
1 cup bottled tomato based salsa (more or less)
1/2 cup minced cilantro

1. In a medium bowl, combine the beans with water to cover by at least 3 inches and let them soak overnight.
   

   
   

2. Drain the beans. In a medium saucepan, combine the beans with water to cover by at least 3 inches. Set over medium heat, bring to simmer, and cook, uncovered, stirring once or twice, for 30 minutes. Stir in the salt and cook another 20-30 minutes, or until just tender. Drain and cool them.
   

   
   

3. In the open flame of a gas burner or under a preheated broiler, roast the pepper, turning it often until the peel is charred. In a closed paper bag, or in a bowl covered with a plate, steam the pepper until cool. Rub away the charred peel, stem, and core the pepper, and cut the flesh into ¼ inch dice.
   

   
   

4. In a medium bowl, combine the beans, roasted red pepper, bottled salsa, corn, and green onions.
   

   
   

5. Add enough tomato based salsa to give the mixture a loose, salsa-like texture (the amount will depend on the thickness of the bottled salsa you have chosen). Stir in the cilantro. Cover and refrigerate at least 1 hour. Adjust the seasoning. The salsa can be prepared up to 2 days ahead.