MoniDew
05-21-2009, 11:57 PM
This is kind of a universal/generic recipe that I use all summer long!
1lb (dried) cooked and chilled bean of choice or combination (black beans, blackeyed peas, pinto, great northern, canellini, etc)
3 ribs of celery, chopped finely
1 red onion, chopped finely
2 carrots, grated finely
1 red bell pepper (or green) chopped finely
2 bunches cilantro, chopped finely (you may substitute parsley if you dislike cilantro)
2 red serano peppers (jalepeno, habenero, anaheim, or peppers of the heat to your liking) ribs and seeds removed and minced as finely as possible
2 - 3 cloves minced fresh garlic
juice of 2 large limes
1 tsp ground cumin
sea salt and freshly cracked black pepper to taste
Combine all ingredients and allow to marinate in the refridge for at least an hour before serving. Makes an enormous batch that still doesn't last long in our family. If you have a smaller sized family, cut all ingredients quantities in half.
1lb (dried) cooked and chilled bean of choice or combination (black beans, blackeyed peas, pinto, great northern, canellini, etc)
3 ribs of celery, chopped finely
1 red onion, chopped finely
2 carrots, grated finely
1 red bell pepper (or green) chopped finely
2 bunches cilantro, chopped finely (you may substitute parsley if you dislike cilantro)
2 red serano peppers (jalepeno, habenero, anaheim, or peppers of the heat to your liking) ribs and seeds removed and minced as finely as possible
2 - 3 cloves minced fresh garlic
juice of 2 large limes
1 tsp ground cumin
sea salt and freshly cracked black pepper to taste
Combine all ingredients and allow to marinate in the refridge for at least an hour before serving. Makes an enormous batch that still doesn't last long in our family. If you have a smaller sized family, cut all ingredients quantities in half.