Cucumber Bean Salsa

This wax-type chile originated in Hungary and was brought to the US in the 1930’s. Yellow chiles of several different varieties are a staple in Eastern European cuisine. These chiles can be pickled, battered and fried or used in salsas and salads.

Hungarian Wax chiles have alot of flavor without the bitter aftertaste that you can get from many of the green types of chile. Try substituting some of these in your chile recipes next time.

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Ingredients:

1 lime
1 tablespoon extra virgin olive oil
1/2 teaspoon ground coriander
Pinch of Kosher salt
1/2 of one large English cucumber, diced
1/2 of one large red bell pepper, diced
1 habanero chile, seeded and diced
1 cup black eyed peas, rinsed and drained

Instructions:

Serves about 4 – 6

Squeeze the juice of the lime into the mixing bowl. Add the olive oil, ground coriander, and salt. Whisk to combine the dressing. Add the cucumber, bell pepper, habanero, and black eyed peas. Toss to combine with the dressing. Serve immediately or refrigerate in an airtight container.

Adapted from mykitchenaddiction.com