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Nutritional Info
  • Servings Per Recipe: 22
  • Amount Per Serving
  • Calories: 60.6
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 646.2 mg
  • Total Carbs: 13.7 g
  • Dietary Fiber: 3.0 g
  • Protein: 3.5 g

View full nutritional breakdown of Black Bean Salsa, Carol's calories by ingredient
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Black Bean Salsa, Carol's

Submitted by: MSKINGER

Introduction

Fresh salsa made with black beans, but with a little zing! Remove the seeds from the jalapeno peppers if you need to cool this salsa down, or add more peppers and seeds if you like it hot!
This is a family (and student) favorite so I make a large batch each time!
Fresh salsa made with black beans, but with a little zing! Remove the seeds from the jalapeno peppers if you need to cool this salsa down, or add more peppers and seeds if you like it hot!
This is a family (and student) favorite so I make a large batch each time!

Number of Servings: 22

Ingredients

    3 cans black beans, drained and rinsed
    3 cans tomatoes with chilies or jalapenos
    1 bunch cilantro, remove stems and finely mince the leaves
    2 bunches green onions, sliced into fine pieces
    1/2 large sweet onion, diced
    6 cloves garlic, minced
    1 green or red sweet pepper, chopped into small pieces
    4 large jalapeno peppers, diced into small pieces (remove the seeds first if you need the salsa on the mild side - adjust to taste)
    1 Tbsp salt
    3/4 cup lime juice

Directions

Wash and drain the black beans. Place beans and undrained tomatoes in a large bowl.
Wash all vegetables well before chopping. Add the minced cilantro, sliced green onions, chopped sweet onions, minced garlic, chopped sweet pepper, finely chopped jalapenos, salt and lime juice. Stir very well.
Cover and refrigerate at least 2 hours to combine the flavors.
I divide into smaller refrigerator containers to share!
Serve with warm corn tortilla chips.

This salsa will last at least a week in the refrigerator, but I haven't ever had the opportunity to keep it that long!






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