Serves 26
26 cal · 15 min
Black Bean Salsa
Recipe GLPReb0f7c91e2bcbe
A fresh and vibrant black bean salsa made with rinsed canned black beans, drained tomatoes, crisp bell peppers, onion, and garlic. Seasoned with cumin and cilantro, then brightened with a splash of rice vinegar. This versatile salsa is perfect as a dip, topping, or side dish.
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Ingredients
1 can (15.5 ounces) low-sodium black beans
2 cans (14.5 ounces each) low-sodium diced tomatoes
1 green bell pepper, diced
1 red bell pepper, diced
1 onion, diced
2 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon dried cilantro
3 tablespoons rice vinegar
Directions
Wash your hands thoroughly with soap and clean water.
Open the can of black beans and drain them in a fine-mesh strainer. Rinse under cold running water to remove excess sodium, then transfer to a large mixing bowl.
Open both cans of diced tomatoes and drain well to remove excess liquid. Add the drained tomatoes to the bowl with the beans.
Wash the green and red bell peppers, and the onion. Cut them in half, remove seeds and membranes, then finely dice the peppers and onion.
Peel and mince the garlic cloves finely.
Add the diced green pepper, red pepper, onion, and minced garlic to the bowl with the beans and tomatoes.
In a small bowl, whisk together the ground cumin, dried cilantro, and rice vinegar until combined.
Pour the vinegar mixture over the bean and vegetable mixture in the large bowl.
Stir everything together thoroughly until well combined. Taste and adjust seasonings if desired. Serve immediately as a dip or topping, or refrigerate until ready to serve.
