- 1 can (15 ounces) black beans, divided
- 2 tablespoons lime juice
- 2 to 4 tablespoons chopped fresh cilantro
- 1 medium onion, chopped
- 1 garlic clove, minced
- 3 plum tomatoes, seeded and chopped
- Salt to taste
- Tortilla chips
- Drain beans, reserving 1 tablespoon liquid. In a bowl, combine lime juice, half the beans and the reserved bean liquid. Mash until smooth. Stir in remaining beans, cilantro, onion, garlic, tomatoes and salt. Serve with tortilla chips. Yield: 4-6 servings.
Originally published as Black Bean Salsa in Country Woman January/February 1992, p35
Sweet Red Wine
Enjoy this recipe with a sweet red wine.
Reviews for Black Bean Salsa
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review