Black Bean Salsa Soup
From Oonagh Williams of Royal Temptations Catering
Some people call this ‘Island Caviar’ or ‘Cowboy Caviar’—it’s a speedy recipe for a soup, dip or salad!
With so many of us at home due to coronavirus, I made this salsa into soup and hopefully most of you have similar ingredients in the house at the moment.
The original recipe came from a Tostitos ad in a magazine. I actually do buy Tostitos salsa since my husband liked it at a party. I did alter the recipe considerably since I prefer to ‘dump’ complete containers of beans, corn, salsa etc rather than measuring smaller quantities and having leftover bits.
This salsa has just a nice bite to it, no runny nose and tingling lips—at least that’s what we think with the ingredients we use. We’ve taken this on picnics with tortilla chips, add cooked chicken or shrimp or even mozzarella balls for main course salad.
Gluten-Free Black Bean Salsa Soup
- 1 jar of medium or mild heat salsa – I have used Tostitos chunky medium (not restaurant style as that’s v. runny)
- 1 can black beans, drained, rinsed well and drained again. Black beans are more for color difference, choose the bean you prefer.
- 1 x 11 oz can of corn, drained
- 2 tbsp hot pepper jelly
- Zest and juice of ½ lime
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh cilantro -optional if you hate cilantro like my husband
- green of half a bunch of green onions.
- (add more fresh herbs to your taste.)
- Add fresh herbs at end to soup, or don’t worry about leaving them out now.
- And no, no extra salt – we are naturally low salt eaters. Plus beans and corn are in salt solution, salsa has salt, pepper jelly frequently has salt. I don’t like noticeable salt except on salt and vinegar chips, French fries etc.
- If you want salsa to be thicker like bought salsa’s add 1/4 tsp xanthan gum and stir in well. Add more if you like it thicker but do give it time to thicken. Remember food producers threw xanthan gum, guar gum and gum Arabic in many foods before we ever needed to use it for gluten free baking. Just look at some labels for foods you would never have thought would have any gum added.
- Melt pepper jelly in 6-8 cup microwave safe bowl in microwave, stir in lime juice and rest of ingredients.
- Cover and refrigerate for about 1 hour to allow flavors to blend and serve in a bowl with chips.
I like to put in cubes of mozzarella or Mexican cheese.
Cubes of avocado.
Cubes of ham or pepperoni type meats.
Cubes of fresh mango or pineapple are amazing.
Add leftover cooked chicken, bbq meats and serve as main course over rice, hot or cold.
Keeps well in fridge for several days.
Can be added to a chili or other cooked dish as an ingredient.
We also like to put gluten free tortilla chips on a flat plate, sprinkle with Mexican cheese or Landolakes and microwave or oven heat until cheese is melted. Top with this salsa, cooked ground beef with cumin and green onion, cooked grilled chicken, fresh cubed tomatoes, cubes of avocado or guacamole, sour cream.
Use your imagination.
Great for special appetizer, snack, easy for a meal if you have a variety of stuff sitting in fridge. Mix it with cooked rice or quinoa. Easily portable for lunch, picnics, beach etc.
Make it more of a taco salad – chopped lettuce on plate, top with black bean salsa, then sour cream, guacamole, shredded cheese and crushed tortilla chips. Delicious no need to turn the oven on meal.
Put some in a quesadilla or mix with rice for a burrito.
Black Bean Salsa, made into soup!
- I did cook a chopped small onion in some oil, but feel free to use onion powder.
- Then added salsa recipe above.
- Filled the empty salsa jar twice with water, swished around and added to pot. So roughly 4 cups liquid.
- Added 1/2 c raw rice at beginning. You might need to add more liquid if the lid on your pot doesn’t fit well , plus rice left overnight absorbs more liquid.
- Bring to a boil and simmer for about 20 minutes as apart from rice, everything is basically already cooked.
- And without herbs, as 1. I’m being sensible and sheltering in place, 2. I’m not going to the store just for fresh herbs, and 3. New Hampshire is still too cold to grow outside.
- Lime zest and juice do make a difference but even just a tablespoon of cider vinegar will add a punch.