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Black Bean Salsa Recipe

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75% would make again

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This sensational salsa is a colorful combination of lots of fresh-tasting flavors. My husband, son and I think it's great as a dip or with main-dish burritos or chimichangas. We love taste-testing my creations together.

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32 Servings
Prep: 10 min. + chilling

Ingredients

2 cans (15 ounces each) black beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 jar (7 ounces) roasted sweet red peppers, drained and diced
2 plum tomatoes, chopped
1 medium red onion, finely chopped
4 green onions, finely chopped
1/3 cup minced fresh cilantro
2 garlic cloves, minced
1/3 cup orange juice
1 teaspoon ground cumin
1 teaspoon grated orange peel
1/8 teaspoon coarsely ground pepper
Tortilla chips

Directions

In a large bowl, combine the first 13 ingredients. Cover and refrigerate for at least 2 hours. Serve with tortilla chips. Yield: 8 cups.

Nutrition Facts: 1 serving (1/4 cup) equals 27 calories, trace fat (trace saturated fat), 0 cholesterol, 119 mg sodium, 5 g carbohydrate, 1 g fiber, 1 g protein.

Black Bean Salsa published in Country Woman May/June 2001, p33

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