Tangy Black Bean Salsa Recipe
Tangy Black Bean Salsa Recipe photo by Taste of Home

Tangy Black Bean Salsa Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 20 min. + chilling
MAKES:14 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 14 servings

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 olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • Baked tortilla chip scoops, optional

Nutritional Facts

1/3 cup (calculated without chips) equals 63 calories, 3 g fat (trace saturated fat), 0 cholesterol, 144 mg sodium, 7 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

Directions

  1. In a large bowl, combine the beans, tomato, cucumber, onion, yellow pepper, radishes, jalapeno and parsley.
  2. 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 if desired. Yield: 4-2/3 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Tangy Black Bean Salsa in Healthy Cooking April/May 2008, p49

Nutritional Facts

1/3 cup (calculated without chips) equals 63 calories, 3 g fat (trace saturated fat), 0 cholesterol, 144 mg sodium, 7 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

This recipe pairs well with a sweet red wine.

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Reviews for Tangy Black Bean Salsa

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Sep. 18, 2013

Excellent recipe--just as it is; fully 5-star. I wanted to lower the sodium some, so I cooked a half pound of dried black beans instead of using canned. It was a great hit at our company picnic.

MY REVIEW
Reviewed Oct. 10, 2008

Fresh and tasty! It was a hit.

MY REVIEW
Reviewed Jun. 17, 2008

This was quite good. I brought it to a party and got complements on it. I don't like salsa and I thought it was tasty. I left out the jalapeno pepper as I don't like spicy things but it still tasted good.

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