Tangy Black Bean Salsa
Ann Yarber of Goldsby, Oklahoma describes her salsa as “healthy for you and full of flavor.” The colorful medley also offers an appealing tang and crunch.14 ServingsPrep: 20 min. + chilling
Ingredients
- 1 can (15 ounces) black beans, rinsed and drained
- 1 large tomato, seeded and chopped
- 1 medium cucumber, seeded and chopped
- 1 medium red onion, chopped
- 1 small sweet yellow pepper, chopped
- 6 radishes, chopped
- 1 jalapeno pepper, seeded and chopped
- 2 tablespoons minced fresh parsley
- 3 tablespoons red wine vinegar
- 3 tablespoons Crisco® Extra Virgin Olive Oil or Canola Oil
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon pepper
- Baked tortilla chip scoops, optional
Directions
- In a large bowl, combine the beans, tomato, cucumber, onion, yellow
- pepper, radishes, jalapeno and parsley. In a small bowl, whisk the
- vinegar, oil and seasonings. Pour over bean mixture and toss to
- coat. Cover and refrigerate for at least 1 hour. Serve with chips.
- Yield: 4-2/3 cups.
Nutrition Facts: 1/3 cup (calculated without chips) equals 63 calories, 3 g fat (trace saturated fat), 0 cholesterol, 144 mg sodium,