This smoky salsa gets its kick from chipotle chiles, cumin, and fresh lime juice. It’s served in the Southwest as a side dish with grilled meats or as a dip with tortilla chips for a Cinco de Mayo celebration. The crunchy texture comes from jicama and bell peppers, which also add sweetness to the dip.

MAKES ABOUT 4 CUPS

INGREDIENTS

• 2 cups black beans, presoaked and drained
• 6 cups vegetable stock or store-bought vegetable broth
• 1/2 cup plus 2 teaspoons canola oil
• 1/2 cup finely chopped white onion
• 2 chipotle chiles in adobo sauce, finely chopped
• 1 cup finely chopped jicama
• 1 1/2 cups corn kernels, freshly cut from the cob, or frozen corn, defrosted
• 1 cup cherry tomatoes, quartered
• 2 garlic cloves, minced
• 1/2 cup finely chopped red bell pepper
• 1/2 cup fresh lime juice
• 1/2 teaspoon ground cumin
• 1 1/2 teaspoons salt
• 1/2 cup finely chopped fresh cilantro

INSTRUCTIONS

1. Combine the beans and stock in the pressure cooker and drizzle with 2 teaspoons of the oil. Lock the lid in place and cook at high pressure for 20 minutes.
2. Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam. Drain the beans and allow them to cool.
3. In a large bowl, combine the cooled beans, onion, chiles, jicama, corn, tomatoes, garlic, and bell pepper, stirring to combine.
4. In a small mixing bowl, whisk together the remaining 1/2 cup of oil, lime juice, cumin, and salt until blended. Pour the dressing over the black bean mixture and toss to coat.
5. Add the cilantro and toss again. Serve the salsa at room temperature.

NOTE:

• Cherry tomatoes are flavorful all year round, which is why I use them in this recipe. But if you have a garden full of tomatoes, use a meaty tomato for this recipe and cut it into small dice.