Black Bean Salsa
User Reviews
5
Black Bean Salsa
Description
This salsa combines drained black beans and corn with diced tomato, bell pepper, red onion, garlic, and minced fresh cilantro. The dressing, made from olive oil, red wine vinegar, and lime juice, brightens the mixture with acidity and smoothness. Salt and freshly ground black pepper season the salsa to taste.
The ingredients are stirred together and chilled before serving, allowing the flavors to meld. The result is a chunky salsa with a blend of creamy beans, crisp vegetables, and zesty herbs and citrus. The variety of textures makes it suitable as a dip with tortilla chips or as a fresh side to grilled dishes.
Ingredient substitutions include cooked black beans for canned, frozen or fresh corn as alternatives to canned, and different types or colors of bell pepper and onions according to preference. Cilantro can be replaced with parsley to accommodate taste sensitivities. Leftovers store well refrigerated for up to four days.
Ingredients
- 1 (15 ounce) can black beans drained and rinsed (see note 1)
- 1 (14 ounce) can corn drained (see note 2)
- 1 medium tomato diced
- 1 green bell pepper stemmed, seeded, and diced (see note 3)
- 1/2 cup red onion diced (1 small, see note 4)
- 1 clove garlic minced
- 2 tablespoons cilantro see note 5, fresh, minced
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons lime juice (from 1 lime)
- salt freshly ground
- black pepper freshly ground
- tortilla chips for serving
Instructions
- In a large bowl, add beans, corn, tomatoes, bell pepper, onion, garlic, and cilantro. Add olive oil, red wine vinegar, lime juice, and salt and pepper to taste (I like 1/2 teaspoon salt, and 1/4 teaspoon pepper). Stir to combine.
- Cover and chill until serving time. Serve with tortilla chips or as an accompaniment to grilled meats.
Notes
- Cooked black beans can substitute canned, using approximately 1 1/2 cups cooked for one 15-ounce can.
- Frozen corn, thawed, or freshly boiled corn cut from the cob can replace canned corn.
- Any color of bell pepper works; use diced red, yellow, or green for variation.
- Use whatever onion is on hand—red, white, yellow, green, sweet, or shallots—all diced.
- If cilantro is undesired, fresh parsley or Mexican oregano can be used instead.
- Store leftovers covered in the refrigerator for up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings (about 3/4 cup each)
Amount Per Serving
Calories 185 kcal
% Daily Value*
| Serving | 0.75 cup | |
| Calories | 185kcal | 9% |
| Carbohydrates | 25g | 8% |
| Protein | 7g | 14% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.004g | 0% |
| Sodium | 11mg | 0% |
| Potassium | 409mg | 9% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 288IU | 6% |
| Vitamin C | 19mg | 21% |
| Calcium | 22mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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