Black Bean Salsa

Name: Black Bean Salsa Recipe
Prep time: PTM
Cook time: PTM
Total time: PTM
Yield: 1
Ingredients: 1/3 cup finely chopped red bell pepper; 1/4 cup finely chopped red onion; 1/4 cup chopped cucumber; 1/4 cup diced plum tomato; 2 tablespoons chopped celery; 2 tablespoons chopped seeded jalape�o pepper; 1 tablespoon chopped fresh basil; 2 tablespoons olive oil; 2 tablespoons balsamic vinegar; 1 tablespoon fresh lime juice; 1 1/2 teaspoons minced fresh or 1/2 teaspoon dried thyme; 1/2 teaspoon salt; 1/2 teaspoon ground cumin; 1/2 teaspoon chili powder; 1/4 teaspoon black pepper; 3 garlic cloves minced; 2 (15-ounce) cans black beans rinsed and drained

(3)

Number of Servings: 1

Ingredients

1/3 cup finely chopped red bell pepper1/4 cup finely chopped red onion1/4 cup chopped cucumber1/4 cup diced plum tomato2 tablespoons chopped celery2 tablespoons chopped seeded jalape�o pepper1 tablespoon chopped fresh basil2 tablespoons olive oil2 tablespoons balsamic vinegar1 tablespoon fresh lime juice1 1/2 teaspoons minced fresh or 1/2 teaspoon dried thyme1/2 teaspoon salt1/2 teaspoon ground cumin1/2 teaspoon chili powder1/4 teaspoon black pepper3 garlic cloves, minced2 (15-ounce) cans black beans, rinsed and drained

Directions

Combine all ingredients in a medium bowl; stir well. Cover and chill 2 hours.

Yield: 16 servings (serving size: 1/4 cup)

For more south-of-the-border salsas and sauces, visit Cooking Light.

Recipe Copyright � Cooking Light Magazine

Nutritional Info Amount Per Serving

Calories: 128.7
Total Fat: 2.2 g
Cholesterol: 0.0 mg
Sodium: 221.6 mg
Total Carbs: 20.6 g
Dietary Fiber: 7.3 g
Protein: 7.4 g

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Member Reviews

FREESKYSTAR
Great mix of many veggies- whole family enjoyed it! Poured 1/4c over seasoned chicken. YUM! - 9/8/07
HEADSTRONG
Great taste and very filling. Spread on a toasted whole wheat tortilla for a great snack - 7/26/07