Tomato Black Bean Salsa Recipe

4.5 4 4
Tomato Black Bean Salsa Recipe
Tomato Black Bean Salsa Recipe photo by Taste of Home
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Tomato Black Bean Salsa Recipe

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4.5 4 4
Publisher Photo
This fresh-tasting medley bursts with homegrown garden goodness, including tomatoes, red pepper and crunchy corn. "Serve this salsa in the traditional way with baked tortilla chips and veggies—or as a condiment for fish," suggests Chris Schnittka of Charlottesville, Virginia.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 3 medium tomatoes, seeded and chopped
  • 1 can (15 ounces) black beans, rinsed and drained
  • 3/4 cup fresh or frozen corn
  • 1/2 cup finely chopped red onion
  • 1/2 cup chopped roasted sweet red peppers
  • 1 jalapeno pepper, finely chopped
  • 2 tablespoons minced fresh cilantro
  • 1/4 cup lime juice
  • 1 garlic clove, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground coriander
  • Tortilla chips

Directions

In a large bowl, combine the first 13 ingredients. Cover and refrigerate for at least 2 hours before serving. Serve with tortilla chips. Yield: 4 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Tomato Black Bean Salsa in Light & Tasty April/May 2001, p21

Nutritional Facts

1/2 cup: 80 calories, 1g fat (1g saturated fat), 0 cholesterol, 318mg sodium, 15g carbohydrate (0 sugars, 4g fiber), 4g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.

  • 3 medium tomatoes, seeded and chopped
  • 1 can (15 ounces) black beans, rinsed and drained
  • 3/4 cup fresh or frozen corn
  • 1/2 cup finely chopped red onion
  • 1/2 cup chopped roasted sweet red peppers
  • 1 jalapeno pepper, finely chopped
  • 2 tablespoons minced fresh cilantro
  • 1/4 cup lime juice
  • 1 garlic clove, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground coriander
  • Tortilla chips
  1. In a large bowl, combine the first 13 ingredients. Cover and refrigerate for at least 2 hours before serving. Serve with tortilla chips. Yield: 4 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Tomato Black Bean Salsa in Light & Tasty April/May 2001, p21

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Reviews forTomato Black Bean Salsa

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Dget User ID: 57794 204204
Reviewed Mar. 8, 2014

"This recipe has been a favorite since the first time I made it. I can't eat green peppers and I didn't have any jalapenos, so I substituted a regular (tiny) can of chopped green chilies for all of the other peppers. I made a mistake and used a full teaspoon of coriander the first time I made it, and it was delicious. The lime juice makes the whole thing. That surprised me, but it is what it is. My friends love this as much as I do!"

MY REVIEW
tuttyfruity User ID: 6895656 30134
Reviewed Oct. 1, 2012

"This is a very excellent recipe that can be tweeked to suite your own taste. I left out the jalapenos, used white onion, dried cilantro, and no corriander. I also added a dash of apple cider vinegar along with the lime juice and it took on a wonderful sweet flavor. It takes only minutes to make and is simply delicious!"

MY REVIEW
twodogs16 User ID: 6280406 78729
Reviewed Jul. 31, 2012

"very good and easy to make----I think this one would be a hit a any party or just sitting around watching the game."

MY REVIEW
MaryThompson User ID: 831135 78727
Reviewed Jun. 23, 2010

"combined with another recipe, good, had to make a second batch immediately.(did not use red or jalapeno peppers, & sauted onions first."

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