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Tangy Black Bean Salsa

Ann Yarber of Goldsby, Oklahoma describes her salsa as “healthy for you and full of flavor.” The colorful medley also offers an appealing tang and crunch.
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    4-2/3 cups

Ingredients

  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 large tomato, seeded and chopped
  • 1 medium cucumber, seeded and chopped
  • 1 medium red onion, chopped
  • 1 small sweet yellow pepper, chopped
  • 6 radishes, chopped
  • 1 jalapeno pepper, seeded and chopped
  • 2 tablespoons minced fresh parsley
  • 3 tablespoons red wine vinegar
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • Baked tortilla chip scoops, optional

Directions

  • In a large bowl, combine the beans, tomato, cucumber, onion, yellow pepper, radishes, jalapeno and parsley.
  • In a small bowl, whisk the vinegar, oil and seasonings. Pour over bean mixture and toss to coat. Cover and refrigerate for at least 1 hour. Serve with chips if desired.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1/3 cup: 63 calories, 3g fat (0 saturated fat), 0 cholesterol, 144mg sodium, 7g carbohydrate (2g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

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