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Tangy Black Bean Salsa

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
    4-2/3 cups


  • 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


  • 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 if desired.
Nutrition 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.

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Average Rating:
  • DaddyDon
    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.

  • Pinstripes
    Oct 10, 2008

    Fresh and tasty! It was a hit.

  • apollo13ps
    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.

  • michelle34
    Apr 20, 2008

    No comment left

  • sharyllabelle
    Mar 12, 2008

    No comment left