Black Bean Salsa Recipe

Name: Black Bean Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (16 ounce) can black beans, drained and rinsed (or pinto beans if you're really hard up); 2 -4 tablespoons extra virgin olive oil (This is a recipe where less oil probably tastes best!); 1/3 cup fresh lime juice (If you use bottled juice, I may have to hurt you!); 3 tablespoons stemmed and chopped fresh cilantro leaves, more to taste; 1 tablespoon minced pickled jalapeno pepper, more to taste; 2 teaspoons minced fresh garlic; 1/2 teaspoon ground cumin; 1 teaspoon salt; 1/2 teaspoon fresh ground black pepper; 1/2 cup chopped red bell pepper; 1/2 cup chopped green bell pepper; 1/2 cup chopped red onion; 2 green onions, sliced,including both white and green parts

Servings: persons

1 (16 ounce) can black beans, drained and rinsed (or pinto beans if you're really hard up)
2 -4 tablespoons extra virgin olive oil (This is a recipe where less oil probably tastes best!)
1/3 cup fresh lime juice (If you use bottled juice, I may have to hurt you!)
3 tablespoons stemmed and chopped fresh cilantro leaves, more to taste
1 tablespoon minced pickled jalapeno pepper, more to taste
2 teaspoons minced fresh garlic
1/2 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1/2 cup chopped red onion
2 green onions, sliced,including both white and green parts

1
In a medium bowl, whisk oil, lime juice, cilantro, jalapeno peppers, garlic, cumin, salt, and pepper.
2
Add bell red and green peppers and both types of onions, and toss well.
3
Add beans, and toss again.
4
Cover, and refrigerate several hours or overnight, mixing occasionally.
5
Taste, and adjust seasonings as necessary; extra salt and black pepper do wonders, even though Glenda gets upset if I add too much salt.
6
Toss well before serving, or drain if desired (only if you are a real wimp!) This recipe should be doubled or tripled!
7
It keeps a long time in the refrigerator, and it tastes great!
8
Actually, the longer it sets, the better it tastes, so make it in advance if you can.

542

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (16 ounce) can black beans, drained and rinsed (or pinto beans if you're really hard up), 2 -4 tablespoons extra virgin olive oil (This is a recipe where less oil probably tastes best!), 1/3 cup fresh lime juice (If you use bottled juice, I may have to hurt you!), 3 tablespoons stemmed and chopped fresh cilantro leaves, more to taste, and more.

Yes, Black Bean Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Black Bean Salsa

How did you like this recipe?

Frequently Asked Questions