Black Bean Salsa

Beans are a staple in Mexico - in this recipe, they're put to good use as a chilled accompaniment dish, dressed with tart lime dressing and flavoursome chillies
By Gino D'Acampo
Black Bean Salsa
  • Rating:
  • Serves: 4 as an accompaniment
  • Cook Time: 50 minutes
  • Prep Time: 20 minutes plus overnight soaking
  • Effort: easy


  • 125 g black beans, soaked overnight in water to cover
  • 1 pasilla chilli
  • 2 fresh serrano chillies
  • 1 red onion
  • 1 lime, grated zest and juice
  • 2 tbsp beer
  • 1 tbsp olive oil
  • 1 small bunches coriander, chopped
  • corn tortilla chips, to serve


1. Drain the beans and put them in a large saucepan. Pour in enough fresh water to cover and cover with a lid. Bring to the boil, lower the heat and simmer the beans for about 40 minutes, or until tender. They should still have a little bite and retain their shape. Tip the beans into a colander and drain before rinsing under cold water. Leave the beans on one side to cool completely.

2. Soak the chilli in hot water for about 10 minutes, until softened. Drain, remove the stalk, and slit the chilli in half along its length. Scrape out the seeds with a small sharp knife and finely chop the flesh.

3. Spear the Serrano chillies onto a long-handled metal skewer and roast over the flame of a gas burner, until the skins blister and darken. Keep an eye on the chillies so that they don't burn. Alternatively, you could dry-fry them on a griddle pan until the skins are scorched. Once they are ready, place the roasted chillies in a strong plastic bag and tie the top to entrap the steam. Set aside for 20 minutes.

4. Remove the chillies from the bag and peel away the skins before slitting them in half and removing the seeds. Finely chop the flesh.

5. Chop the red onion into small dice and combine with beans in a mixing bowl. Stir in both types of chillies, followed by the lime rind and juice, beer, oil and coriander. Mix well to combine everything together and chill before serving.

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