Black Bean Salsa
Yield: 12
This colorful Black Bean Salsa recipe is as easy to make as it is versatile, with fresh veggies and the unexpected surprise of olives. Serve this salsa as a chips & dip appetizer or as a topping for your favorite Mexican-inspired main dishes!
Ingredients
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (14 ounces) diced tomatoes (do not drain)
- ½ cup roughly chopped ripe black olives
- ½ cup roughly chopped green olives stuffed with pimentos
- 1½ cups diced bell peppers (I like to use a combination of red and yellow bell peppers, but any colors will work.)
- ½ cup diced onion (I like to use a sweet onion such as Vidalia, but any onion will work.)
- 1 tablespoon minced jalapeno pepper (add more or less, to taste)
- 2 cloves garlic, minced
- ½ cup chopped fresh cilantro
- ⅓ cup red wine vinegar
Instructions
- Place all ingredients in a medium-sized bowl and fold together. Enjoy right away - or better yet, place in the fridge to let the flavors mingle for 1-3 hourse before serving.
- Serve with tortilla chips - ones shaped like scoops work especially well.
Notes
Adapted from the recipe box of my friend Ann Hauer. Originally from Ann’s friend Anne Perkins.
Makes 3 pints of salsa.
Can be made 1 day prior to serving.
Nutrition Information:
Serving: 1 Calories: 64kcal Carbohydrates: 10g Protein: 3g Fat: 2g Saturated Fat: 0.3g Polyunsaturated Fat: 0.2g Monounsaturated Fat: 1g Sodium: 362mg Potassium: 238mg Fiber: 4g Sugar: 2g Vitamin A: 727IU Vitamin C: 30mg Calcium: 34mg Iron: 1mg
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.