Today, we have a very simple recipe for you. It requires no cooking and almost zero culinary skill. However, it’s delicious. No one ever said that good food couldn’t be easy.
The idea for this dish came about months ago while brainstorming Hispanic and Middle Eastern fusion dishes. We like this recipe because it’s so easy, so fun, and interesting. Black beans are, of course, delicious, and give the salsa a nice earthiness. Next, the pine nuts add a layer of smoke and spice. You get a freshness from the basil, creaminess from the queso fresco, and sweet and acidic bite from the pomegranate. Also, Erin could give you piles of statistics on how pomegranate has been trending and continues to increase in popularity across American cuisine.
The cilantro oil isn’t something that’s totally necessary, but it makes the dish more interesting, and elevates it from a basic salsa, to something a bit more elegant and intriguing. I recommend it.
It’s a fun dish. It was fun to think about, fun to make, and fun to eat. Serve it by itself with chips, or with spicy grilled fish or chicken for tacos. Share it with friends, or snack on it by yourself. It’s delicious. It’s filling. It’s simple. And it’s easy. What more could you ask for on a Friday evening.
We've also included a little behind-the-scenes video that has some shots of the dish being made, and also gives you an inside look into how this whole blog came about.
Love someone with your food this week.
Black Bean and Pomegranate Salsa
2 tbsp. pine nuts
½ chipotle powder
Finely ground sea salt, to taste
1, 15 oz. can black beans, drained and rinsed
¼ cup queso fresco, crumbled
¼ cup basil, thinly sliced
½ cup cilantro, chopped
½ cup vegetable oil
2 tbsp. lime juice.
1. Over medium heat, in a small sauté pan, toast the pine nuts, shaking often to avoid burning. Toast until darkened in color, and season immeditealy with chipotle powder, and allow to cool on a plate.
2. Scape or squeeze out the pomegranate seeds into a bowl of cold water. Shake slightly, and allow the pith and nasty bits to float to the surface. Drain the water, rinse a second time, and drain again.
3. To make the cilantro oil, in a blender, combine cilantro, oil, salt, and 1 tbsp. of lime juice and blend on high for 2-3 minutes. Strain through a coffee filter and reserve.
4. To serve, combine the pine nuts, pomegranate seeds, black beans, queso fresco, basil, and remaining lime juice. Season to taste with salt and serve with chips and a drizzle of cilantro oil.