Peppery Black Bean Salsa Recipe

4.5 3 3
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Peppery Black Bean Salsa Recipe

Read Reviews
4.5 3 3
Publisher Photo
I love foods that surprise the senses with a tempting mix of textures and colors—like this one. Use this as a topping for grilling meat or serve it as a relish on the side.—Gary Maly, West Chester, Ohio
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

  • 4 jalapeno peppers
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 2 cups fresh or frozen corn
  • 1 medium sweet red or orange pepper, diced
  • 1 cup chopped seeded tomato
  • 1 medium red onion, chopped
  • 1/3 cup lime juice
  • 2 tablespoons minced fresh cilantro
  • 1 garlic clove, minced

Directions

Place jalapenos on a broiler pan; broil 4 in. from the heat until skins blister, about 2 minutes. With tongs, rotate jalapenos a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin. Remove stems and seeds. Finely chop peppers.
In a large bowl, combine the remaining ingredients. Add jalapenos. Cover and refrigerate for several hours. Yield: 12 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Peppery Black Bean Salsa in Taste of Home June/July 2000, p47

Nutritional Facts

1/2 cup: 93 calories, 0 fat (0 saturated fat), 0 cholesterol, 137mg sodium, 19g carbohydrate (3g sugars, 4g fiber), 5g protein. Diabetic Exchanges: 1 starch, 1/2 vegetable.

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  • 4 jalapeno peppers
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 2 cups fresh or frozen corn
  • 1 medium sweet red or orange pepper, diced
  • 1 cup chopped seeded tomato
  • 1 medium red onion, chopped
  • 1/3 cup lime juice
  • 2 tablespoons minced fresh cilantro
  • 1 garlic clove, minced
  1. Place jalapenos on a broiler pan; broil 4 in. from the heat until skins blister, about 2 minutes. With tongs, rotate jalapenos a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin. Remove stems and seeds. Finely chop peppers.
  2. In a large bowl, combine the remaining ingredients. Add jalapenos. Cover and refrigerate for several hours. Yield: 12 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Peppery Black Bean Salsa in Taste of Home June/July 2000, p47

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keverwann User ID: 1807985 79678
Reviewed Nov. 5, 2010

"Used green pepper instead of red or orange. I made a half recipe and found that I only needed 1/4 of a red onion (full recipe would call for a 1/2 of one), but we don't like the taste of raw onion. I made it the day before and the flavors blended nicely, but I think I would have preferred to have cooked the canned beans a little before making this to get a smoother texture. I also don't think roasting the jalapeno was worth it, next time I'll just chop it raw."

MY REVIEW
beltza User ID: 2199797 86023
Reviewed Aug. 18, 2009

"I thought it needed a little more liquid so I added some olive oil and red wine vinegar. I also added more garlic and a little cumin. Yum!"

MY REVIEW
mdsutton1 User ID: 3540984 77926
Reviewed Aug. 16, 2009

"Absolutely delicious! I served this with grilled chicken."

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