Fresh Plate

….Freshly prepared recipes, thoughts, and meditations

Black Bean Salsa

on July 17, 2012

Whenever we get a craving for mexican food, this salsa always makes its way to the table. I usually double the recipe because chances are my husband will eat atleast half of it on tortilla chips as I make dinner!  It’s always a hit as a dip at parties and works great on burritos, taco salad, and fish tacos.

Black Bean Salsa


1 (14 oz) can of black beans, drained and rinsed

1/2 tomato, diced

1/2 red bell pepper, seeded and diced

1/2 jalapeno, seeded and diced (optional)

1/4 cup finely diced red onion

1/4 cup chopped fresh cilantro

1/2 t finely minced garlic

2 T olive oil

Juice of 1 lime

1/2 t cumin

Pinch of cayenne (optional)

Salt/Pepper, to taste

Directions: Place all ingredients in a bowl and gently fold together. Cover and refrigerate until ready to use. This salsa will keep for 3 days and gets better (and juicier) with time!

Variation 1: instead of the bell pepper, try using a poblano or anaheim pepper

Variation 2: add 1/2 cup of corn into the mix



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