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Tangy Black Bean Salsa Recipe

Tangy Black Bean Salsa Recipe

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 YIELD: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

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.

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.

Wine Pairings

Sweet Red Wine

Enjoy this recipe with a sweet red wine.