One-Minute Tomato and Black Bean Salsa
From Cook's Country
Canned diced tomatoes were a huge timesaver for our One-Minute Tomato and Black Bean Salsa, but they added a lot of juice, which made for watery salsa. The fix was easy: We poured the tomatoes into a strainer and let the juices drain. To make this recipe nearly as easy as opening a jar, we used a food processor for most of our prep work. This released a lot of excess water from our ingredients, but a quick final strain once we had combined everything solved the problem.
Makes about 3 cups
Hunt's makes our favorite diced tomatoes. For five-minute fresh tomato salsa, substitute 2 pounds fresh tomatoes, cored, seeded, and chopped, for the canned tomatoes in step 2. Don't forget to briefly drain the salsa after you've processed it.
- 1/2 small red onion, peeled and quartered
- 1/2 teaspoon chili powder
- 1/2 cup fresh cilantro leaves
- 1/4 cup drained jarred pickled jalapeños
- 2 tablespoons lime juice
- 2 garlic cloves, peeled
- 1/2 teaspoon salt
- 1 (28-ounce) can diced tomatoes, drained
- 1 cup canned black beans, rinsed
1. PULSE VEGETABLES Pulse onion, chili powder, cilantro, jalapeños, lime juice, garlic, and salt in food processor until coarsely chopped.
2. ADD TOMATOES Add tomatoes and pulse until combined, about three 1-second pulses. Place salsa in fine-mesh strainer and drain briefly. Transfer to bowl. Stir in black beans, Serve. (Salsa can be refrigerated in airtight container for 2 days.)
