This past week at the farmer’s market I made this delicious salsa. With corn being in season it made this dish scream summer! Everyone seem to like the crispness the fresh corn added to a very traditional dip. Turtle beans tend to hold then shape when cooked, so they are ideal for a salad such as this one. Take this salsa with your favorite chips to your next party or BBQ, it’s ideal for a large crowd and can be served at room temperature. Beans should be incorporated into your daily diet, to help with your nutritional levels. The black turtle bean is a small, shiny variety of the common bean especially popular in Latin American cuisine. You can substitute regular black beans.
Beans are so nutritious and one of the most important meal in the Meditterranean Diet.
- One of their summary cancer-prevention recommendations is to eat beans, split peas, chickpeas, or lentils with every meal. Not every week or every day. Every meal.
- You get the best of both worlds with beans, all the while enjoying foods that are naturally low in saturated fat and sodium and free of You get the best of both worlds with beans, all the while enjoying foods that are naturally low in saturated fat and sodium and free of cholesterol.
- The so-called “lentil effect” or “second meal effect” describes the remarkable effect of beans to help control blood sugar levels hours, or even the next day, after consumption.
- A cup a day of beans, chickpeas, or lentils for three months may slow resting heart rate as much as exercising for 250 hours on a treadmill.
Do try and buy organic fresh or canned black beans. One of my favorites is the Eden brand. It can be found at any local supermarket or online.
Black Turtle Beans with Corn
Ingredients
- 2 cups uncooked black turtle beans
- 2 cups fresh corn, 2-3 ears, uncooked
- 2 cloves garlic, chopped
- 1 cup fresh tomatoes, chopped
- 2-4 tablespoons parsley
- 1/4 cup red onion, chopped
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1/4 cup cilantro or basil, chopped
- salt and pepper to taste
Instructions
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Place the beans in a pot and cover with water. Soak overnight.
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Drain the beans and add fresh water and bring to a boil and simmer for 1 1/2 hours until tender.
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Drain and place in a large bowl to cool.
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Add all the other ingredients and stir gently.
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Adjust for taste.
Recipe Notes
This can be made ahead and served at room temperature.
A great salad for a BBQ and large crowd.
This recipe can be doubled.
Other bean recipes you may be interested in:
Jicama Nachos with Rice, Beans and Pickled Radish
Three Bean Salad with Fresh Green Beans
Get black beans in your diet!
Mary
© 2012 – 2022, Mary Papoulias-Platis. All rights reserved.
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{ 6 comments… read them below or add one }
Turtle beans are new to me and I am desperate for a great salsa recipe – looks terrific!
Thanks Liz! As I continue weekly at the farmer’s market, I’m hoping to get myself back on board with all the grains and beans in my diet as well! Love the fact black-turtle beans keep their shape and not burst after cooking, like most beans.
This looks so good-now I have to find a local source for Turtle Beans! I don’t see the Turtle Beans in the recipe Mary, should I use the same proportion as the corn? Love your site and how fresh and fabulous everything looks.
Yes! So sorry, I did leave the beans out.
If you are using fresh uncooked beans, use 2 cups.
Or if you’re using canned- one can will do.
Thank-you for the correction,
Mary
I love this black bean with corn and cilantro recipe. I definitely want to make this. What a wonderful blog! Glad I found your recipe on the Meatless Monday blog hop.
Thank-you Deborah! I have an entire meatless monday section, check it out. Enjoy the bean dish!