From Iowa City, Iowa, Peg Kenkel-Thomsen notes, "This salad goes wonderfully with chicken and Mexican main dishes and is great when you need something quick for a potluck," Make it for small change—a mere 43¢ per serving.
- 2 cans (15 ounces each) black beans, rinsed and drained
- 1-1/2 cups salsa
- 2 tablespoons minced fresh parsley or cilantro
- Combine all ingredients in a bowl. Chill for 15 minutes. Yield: 8 servings.
Originally published as Black Bean Salad in Quick Cooking March/April 1998, p37
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