This is a take on a tomato free salsa my mother in law created for me because I can’t eat tomatoes while I am still nursing R due to his tomato allergy. I have been having people find my fresh tomato salsa recipe while searching for a “tomato free” version probably because I wrote in that post that I had recently discovered R’s allergy.
Feel free to adjust to your personal taste but remember that this is one of those recipes that really gets better once the flavors have a chance to meld for a few hours. Do I wait that long to dig in? No, but that is what doubling recipes is for, isn’t it?
Cutting board, knife
Bowl/sealable container (I love lock & locks (amazon affiliate link))
1 cup of diced green pepper (I think red pepper and yellow pepper would look really pretty here, and taste good, but my husband has had reactions to fresh red pepper)
1/2 cup of diced onion
1 cup of rinsed canned black beans (I used the Eden Organic variety that I buy via Amazon (amazon affiliate link) but the cans do arrive dented most of the time so take that into consideration)
1 tablespoon of extra virgin olive oil
1 tablespoon of freshly squeezed lemon juice (about 1/2 a fresh large lemon, limes would be tasty here as well)
1-2 teaspoons of fresh minced cilantro
1 teaspoon of agave nectar
1/2 teaspoon minced garlic
Salt (start with 1/2 a teaspoon) and fresh cracked pepper to taste
Rinse your black beans, you won’t use the full can but I am sure there are other uses you can find for some black beans! Prepare your other ingredients and combine in a bowl, mix and adjust the flavors to taste. It is a very mild recipe because I serve it to the kids but some chopped up jalepeños would perk this up, or maybe some chipotle peppers? As I wrote above, you can experiment with other kinds of bell pepper and the like but this is a tasty base. It is crunchy with a hint of both sweet and sour. I especially like to eat this with corn free Beanfields Rice and Bean Chips, another reason not to make the salsa too salty is if you plan on eating it with some sort of chip. The juice at the end of the bowl when the salsa has been consumed is great with those end-of-the-bag chip crumbles mixed in, by the way. Just eat it with a spoon, which I may or may not be doing as I type this.
In the picture above I served the salsa with Mediterranean Brown Rice Couscous from Lundberg Farms as well as some fried mushrooms, garbanzo beans, onions, garlic, spinach, and spices for a nice spring lunch. If you try this out, I’d love to hear your thoughts or adjustments! Also, if you like the flavor and texture mix, try Gena Hamshaw’s Cucumber Guacamole – I have made it without the tomatoes in her recipe and the crunch from the cucumbers is particularly awesome. Is it time for a picnic yet?