This is a super-simple recipe for an easy appetizer or weeknight dinner. The addition of ginger to the black beans gives it an unexpected zing -- everyone will love it, but won't be able to figure out why. It gets better the longer it sits in the fridge, so give it at least an hour for the flavors to meld together before serving.
- 2 cans of black beans, drained and rinsed
- 1 roasted jalapeno, seeded and chopped (or raw or pickled -- any jalapeno will work)
- juice of 1 lime
- ½ cup finely chopped jicama (if you can't find this, just substitute canned water chestnuts -- they give the same crunch and flavor)
- ¼ cup chopped fresh cilantro
- ½ red onion, chopped
- 1 teaspoon cumin
- salt and pepper, to taste
- 1 tablespoon (or more!) fresh grated ginger
- Mix all ingredients in a large bowl, cover, and refrigerate for at least an hour.
- Serve on toasted corn tostadas with any or all of these taco toppings:
- hot sauce
- sour cream*
- refried beans
- shredded cheese
- sliced avocado or guacamole
- chopped lettuce
- chopped tomatoes
- sliced black olives
It's also good served on its own as a bean-dip appetizer with tortilla chips.
*If you spread the sour cream on the tostada first, it acts like a "paste" to keep all the black beans from falling off. Refried beans and guacamole also do the trick. These things are messy, but oh-so good.
