Why pico de gallo here in winter is a very bad idea

Black beans work their charm on me: when seeing this rarity in a supermarket here, I instantly want to eat them. And that's where my fantasy of conjuring up the Great Texan Tastes finds its spark.

Not only did I start a reverie about Tart Black Bean Salsa, I was so overly reckless to add Texas Pico as well.

When having to decide how long to cook black beans, I choose to be on the safe side: 2 hours, as say Grady Spears and June Naylor in The Texas Cowboy Kitchen, which has the recipes.

Tart Black Bean Salsa with Texas Pico de Gallo

From The Texas Cowboy Kitchen

2 cups of dried black beans (I had leftovers of about 250 g)
16 cups of water (or 1,5 times the amount of the beans)
1 teaspoon vegetable oil
2 large ears of yellow corn (omitted here, replaced by a few tablespoons of tinned corn)
1 red bell pepper
1-2 granny smith apples (omitted here)
1 cup Texas pico
1 teaspoon cumin
1 teaspoon chile powder (I used chipotle chile)
2 teaspoons olive oil
1 teaspoon white vinegar

First, let the black beans soak overnight in plenty of water. The next day, rinse them.

Secondly, cook the black beans in water. Bring to a boil first, then reduce the heat and let simmer for 2 hours.

(Skipped here): Preheat the over at 450 °F, remove the husks and silks from the corn, brush with vegetable oil and place them on a baking sheet. Roast for 15-20 minutes, turning to roast evenly. Remove from oven, let cool, and cut the corn from the cob.

In a bowl, combine the cooked corn, the black beans, and everything else. Cover and set aside for 30 minutes. Serve chilled or at room temperature.

Texas pico de gallo

6 jalapenos, sliced (replaced by small red and green chile peppers)
1 red onion
6 green onions, thinly sliced (I used scallions)
2 tomatoes, diced
2 bunches cilantro leaves, stems removed and minced
juice of 2 limes
salt

Combine everything, drizzle with lime juice, and salt, toss again, let sit for 15 minutes before serving.

I hereby solemnly declare that on account of the tomatoes, the limes and yes, even the cilantro, albeit tended to with the utmost care by destemming every leaf, making pico de gallo in Belgium in winter is a totally futile attempt. It certainly looks the part, but doesn't taste like it. I drowned my disillusion in a dollop of sour cream.