Red, White and Black Bean Salsa for Fish

Name: Red, White and Black Bean Salsa for Fish
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: 6
Cuisine: Latin American
Ingredients: 1/2 cup dried black beans; 1/2 cup dried red kidney or pinto beans; 1/2 cup dried white beans (Great Northern or cannellini); 1 small red onion, finely diced; 1 bunch fresh cilantro leaves, roughly chopped; 1/2 cup olive oil; 3/4 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 3 tablespoons pickled chipotle juice or red wine vinegar; 1 pickled chipotle chile, seeded if desired and minced

Recipe GLPR911646da3d0851

Latin American

Sauce & Condiment

180 min

397 cal

Servings: 6

Oven

Stovetop

Grill

SNAP eligible

A vibrant three-bean salsa combining red kidney, white, and black beans with fresh cilantro, pickled chipotles, and a bright vinaigrette. This versatile condiment pairs beautifully with grilled, broiled, or sautéed fish fillets and brings bold, smoky flavors to the table.

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Ingredients

1/2 cup dried black beans

1/2 cup dried red kidney or pinto beans

1/2 cup dried white beans (Great Northern or cannellini)

1 small red onion, finely diced

1 bunch fresh cilantro leaves, roughly chopped

1/2 cup olive oil

3/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

3 tablespoons pickled chipotle juice or red wine vinegar

1 pickled chipotle chile, seeded if desired and minced

Directions

Rinse and sort through all three types of beans separately to remove any debris. Place each bean variety in its own pot and cover generously with cold water. Bring each pot to a boil over high heat. Once boiling, reduce the heat to medium-low, cover, and simmer gently until the beans are tender but still hold their shape, approximately 1 to 1½ hours depending on bean age and size. Check for doneness by pressing a bean between two fingers—it should break easily. Drain the beans in a colander and rinse thoroughly with cool water. If you prefer added smokiness, transfer the cooked beans to a grill-safe pan with about 1/8 inch of water, cover loosely with a damp towel, and place over an indirect heat source with smoldering wood chips added to the fire. Smoke for about 2 hours, refreshing the wood chips every 20 minutes or so, until the beans absorb the smoky aroma. Let cool slightly, then drain any remaining liquid and set aside.
Combine all three types of cooked beans in a large mixing bowl. Add the diced red onion, chopped cilantro, olive oil, salt, black pepper, pickled chipotle juice or vinegar, and minced chipotle chile. Stir gently until all ingredients are evenly distributed and the beans are well coated with the dressing. Taste and adjust seasoning as needed. Cover and refrigerate for up to 2 days to allow flavors to blend. Before serving, remove from the refrigerator and let stand at room temperature for about 15 to 20 minutes to restore full flavor.
To serve, spoon the bean salsa onto serving plates or a large platter. Top with grilled, broiled, or sautéed fish fillets of your choice, allowing the vibrant bean mixture to complement the delicate fish.

Comments

Grocery List Plus Editorial Staff4.25

The bean base is available everywhere—Harris Teeter, Food Lion, ALDI all stock canned black, kidney, and white beans—but the pickled chipotle in adobo requires a deliberate stop at a Hispanic section or Kroger's specialty aisle; most Harris Teeter and Food Lion locations carry it, but not reliably at every checkout. The real drawback is the stated 180 minutes: most of that is passive soaking or chilling time if using dried beans, but using canned beans (the weeknight move) cuts active work to 15 minutes. Cost per serving lands around $1.20–$1.50 with canned beans, a steal for a fresh, vibrant companion to grilled fish. This is not a leftover dish—the cilantro wilts and the beans soften after a day—so plan it for the night you cook, or make it fresh the morning of. It's an ideal summer salsa for North Carolina's coastal shrimp and local catch.