East Side Salsa
(adapted from The Engine 2 Cookbook by Rip and Jane Esselstyn. Courtesy of Twyla Teitzel, cooking instructor, Chili Smith Family Foods in Carmichael. Makes about 6, ½-cup servings)
2 avocados, cubed
1 red onion, chopped
1 bunch fresh, organic cilantro, chopped
2 cups Chili Smith Hidatsa Red Beans, cooked*
2 medium tomatoes, chopped
1 tablespoon white vinegar
1 tablespoon apple cider vinegar
2 tablespoons fresh lime juice
Zest from 2 limes
In bowl, combine all ingredients and gently toss together so that nothing gets smooshed too much. Serve over baked potatoes, rice, cucumber boats — anything and everything!
*To prepare Hidatsa Red Beans on the stovetop, soak overnight (8 to 10 hours), discard soaking water, and rinse beans, then cook in fresh water for about 1 hour or until soft. If using an Instant Pot, add 1 part beans to 3 parts water, press the “beans” button, and let the pressure naturally release for fully cooked beans in 40 minutes.