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Recipe time!
This is the rough outline for my Black Bean Salsa, as mostly remembered from a recipe a former coworker gave me a decade ago. I stubbornly insist it ought to be eaten with taco chips, as is proper for a salsa. Mom insists it's more of a side dish.
Disclaimers: Those of you who dislike cilantro may want to look away now. All measurements are extremely approximate. There is no chile-type heat to this salsa, although you may certainly add such if you so desire. If you don't eat it all within a couple of days, it will perfume your refrigerator.
2 cans black beans, drained (and rinsed, if you care)
About 1 cup chopped tomato (Presumably, if you're not into nightshades, you could leave this out or substitute some other veg that sounds good.)
About 1/2 cup chopped green onion
About 2 cloves garlic, minced
About 1/4 cup chopped cilantro
About 1/2 tsp cumin
About 1/2 tsp salt
About 1/4 tsp ground black pepper
About 2 Tb fresh lime juice
About 1/4 c vegetable oil (this gets drained off!)
Mix everything together. Taste and adjust as you go: when it tastes good to you, it's good. Then comes the hard part: let it sit for at least 8 hours in the fridge, preferably overnight. The flavors will blend and meld. Drain the excess oil & lime juice off. Eat with chips. It scales up well, especially if you don't pay any attention to the amounts and just taste-test as you go.
I usually increase the amount of lime juice and cilantro, as I love those flavors. For the batch I made tonight, I chopped up an entire bunch of cilantro, and squeezed two limes - probably about 4 Tb. I made a second batch for our After-Work Picnic thing at work tomorrow, but pulled back a lot on the cilantro, using about 1/4 cup to five cans beans, because so many people
For tonight, I also transformed my batch into a pasta salad by cooking 8 oz. of gluten-free quinoa pasta and dumping it in.
My back-of-the-envelope calculations yield roughly 340 calories/cup with 6 grams fat for the pasta salad version, and 400 calories/cup with 7 grams fat for the salsa version. That assumes half the oil drains off. You do need a reasonable amount of oil because it makes the flavorings stick to the more substantial ingredients while it marinates.
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