Tangy Black Bean Salsa Recipe

5 3 5
Tangy Black Bean Salsa Recipe
Tangy Black Bean Salsa Recipe photo by Taste of Home
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Tangy Black Bean Salsa Recipe

Read Reviews
5 3 5
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.
MAKES:
14 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
14 servings
TOTAL TIME:
Prep: 20 min. + chilling

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

In a large bowl, combine the beans, tomato, cucumber, onion, yellow pepper, radishes, jalapeno and parsley. 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. 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: 63 calories, 3g fat (0 saturated fat), 0 cholesterol, 144mg sodium, 7g carbohydrate (2g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

  • 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
  1. In a large bowl, combine the beans, tomato, cucumber, onion, yellow pepper, radishes, jalapeno and parsley. 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. 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

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DaddyDon User ID: 4540766 87156
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
Pinstripes User ID: 3468767 157741
Reviewed Oct. 10, 2008

"Fresh and tasty! It was a hit."

MY REVIEW
apollo13ps User ID: 3122362 157739
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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