Back to Tangy Black Bean Salsa

Print Options


Card Sizes

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


  • 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.

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.

Reviews for Tangy Black Bean Salsa

Sort By :

Average Rating
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."

Reviewed Oct. 10, 2008

"Fresh and tasty! It was a hit."

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."

Loading Image