All content copyright Katrina Hall 2008 through 2017

Friday, May 23, 2008

a little plate of black bean and olive salsa






Spring is continuing to blossom and bloom radiantly around here. We've rarely seen the fruit trees so spectacular as they are this year - no doubt a record-breaking snowfall had something to do with it.
With the Memorial Day weekend here at last, I thought I'd make a little of my black bean and olive "salsa" dip/salad/side - you can make it for a crowd, or just for two. I like individual servings on plates, with a clay bowl full of tortilla chips on the side for dipping, but you can also make a huge platter of it if that's the easier way to go. It's fresh and tangy with fresh scallions and lime juice, with a little bit of heat from hot pepper flakes and cumin. And did I say healthy? Have a safe holiday weekend, everyone!
Black Bean and Olive Salsa
1 large can black beans, Progresso preferred
1 large can black olives, small size
1 bunch fresh scallions, chopped
2 cloves pressed garlic
3 T. canola oil
2 T. fresh lime juice
1/2 c. chopped parsley
about 1/4 t. dried hot pepper flakes, or more
1-2 t. ground cumin
salt and pepper to taste
1 large package cream cheese, softened
1/2 cup sour cream
1 cup halved cherry or grape tomatoes ( optional)
Drain the black beans and olives, running water over the beans briefly. Briefly chop in a bowl using a mezza luna, or on a cutting board, so the pieces are a little smaller and more manageable as a dip.
Add to the bowl with the olives and beans; the garlic, oil, lime juice, red pepper flakes, and cumin. Let sit for ten minutes.
Add the parsley and scallions and mix well. If you're using tomatoes, you can add those at this point.
Taste carefully and add the salt and pepper as needed.
Mix the cream cheese and sour cream together. For small, individual plates, just smooth out about two tablespoons of the mixture for each plate. For a platter, just smooth out almost to the edges.
Add the beans and olive mixture on top of the cream cheese and sour cream.
Serve with tortilla chips or pita chips. This is also a terrific filling for soft pita bread or wraps.

2 comments:

Hetal said...

Visiting ur blog for the first time...nice blog.This salsa looks delicious and healthy..would love to see u on my blog.

katrina said...

Thanks for visiting, hetal - yes, this is a wonderful, healthy salsa - and today someone suggested a sprinkling of hot peppers mixed in, so I'm going to try that next time I make it. A little heat would be even more delicious, doncha think?
I'm off to see your blog!