Quick Black Bean Salsa Recipe

5 5 8
Quick Black Bean Salsa Recipe
Quick Black Bean Salsa Recipe photo by Taste of Home
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Quick Black Bean Salsa Recipe

Read Reviews
5 5 8
Publisher Photo
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.
MAKES:
32 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
32 servings
TOTAL TIME:
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.
Originally published as Black Bean Salsa in Country Woman May/June 2001, p33

Nutritional Facts

1/4 cup: 27 calories, 0 fat (0 saturated fat), 0 cholesterol, 119mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 1g protein.

  • 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
  1. In a large bowl, combine the first 13 ingredients. Cover and refrigerate for at least 2 hours. Serve with tortilla chips. Yield: 8 cups.
Originally published as Black Bean Salsa in Country Woman May/June 2001, p33

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Reviews forQuick Black Bean Salsa

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MY REVIEW
TeneishaK User ID: 5412448 86264
Reviewed Aug. 4, 2013

"I have made this several times now and each time it is gone in a flash. My 4yr old even loves it! Super easy to make. I don't add the roasted red peppers, cumin or the orange peel. And I use a container of grape tomatoes instead. No real reason, that's just the way that I make it. Delicious!!"

MY REVIEW
PamsKitchen User ID: 4048450 30400
Reviewed Mar. 6, 2013

"Leave out the orange peel, add chili powder and a squeeze of lime juice. AWESOME!"

MY REVIEW
lisa8251 User ID: 5618573 86261
Reviewed Nov. 10, 2012

"OMG this is so good! I forget to pick up green onions, so I used a large red onion instead and it was still delicious! I would not add any more heat that what the recipe calls for however, the green chiles in the tomatoes are plenty."

MY REVIEW
Betsy Evans User ID: 1331693 30398
Reviewed Nov. 1, 2010

"I took this salsa to our Bible Study and they loved it. I added a little green hot sauce so some thought it was too spicy but my husband loved it."

MY REVIEW
damaxwell464 User ID: 1557002 86260
Reviewed Sep. 6, 2008

"This salsa was delicious! This recipe is a keeper!"

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