I had picked up some tomatillos a couple weeks ago at the store with a recipe in mind. I’ve never cooked with them before and was excited to make a new dish. Time passed, other external factors came into play and I never got to make my recipe. Sometimes that happens. But I knew they were in the fridge and I wanted to try them before they started to grow legs. So I made a salsa! I know this surprises you, since I’ve been on a three month long fresh salsa kick.
I wanted to keep the salsa simple so I pulled out some leftover sliced shallot from the fridge, jalapenos (cause I always have those on hand), some black beans and got started chopping.
I was very pleased with how this salsa turned out. The tomatillos impart an unusual almost grassy taste, but it’s so bright. This salsa is refreshing, bright and tastes great on almost everything.
- 1 cup canned black beans rinsed
- 3 to matillos remove husk and dice
- 3 tbsp shallot diced or sliced
- 1/2 jalapeno diced and seeds removed
- 3 tbsp tomato diced
- 1/4 cup cilantro chopped
- 1/2 lemon or lime juice
- 1 tbsp olive oil
- Toss black beans through cilantro into a bowl. Add lemon juice, olive oil and a pinch of salt. Stir to combine and taste for seasoning. If needed add a little more salt and another splash of olive oil.
- Serve with chips, crudites, on grilled meat, baked potatoes or vegetables. Even good on burgers or in lettuce cups/wraps.