Black Bean Salsa


This black bean salsa is one of the few dishes that I like raw onions in. And this is surprising given the onion-to-other-ingredients ratio. It has a lot! If you bring it along to a BBQ or picnic, encourage everyone to eat it. And they will, as it’s highly addictive. It is the perfect thing to make for a large group; the recipe makes a lot and it suits many dietary restrictions. It’s dairy free, gluten free and I may as well say it, vegan. This bean salsa is a great topper for huevos rancheros and tacos and it’s equally good tucked into burritos and fajitas. And, of course, you can eat it straight up with tortilla chips and cold cervesa. -bvox

Black Bean Salsa

  • 2 cans black beans, drained and rinsed
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • Juice from 1/2 fresh lime
  • 3 cloves garlic, minced
  • 1 medium red and 1 medium yellow pepper, seeded and diced finely (can use green if you like. I don’t like)
  • 1-2 jalapeno peppers, finely chopped
  • 6 green onions, sliced thinly
  • 1/2 cilantro, chopped
  • Salt and pepper to taste

Puree 1/2 cup of the black beans with the oil, vinegar, lime juice, garlic, and salt and pepper until smooth. Add the pureed mixture to the rest of the ingredients and stir well. Ta-da!



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One thought on “Black Bean Salsa

  1. trkingmomoe August 26, 2016 at 1:09 pm Reply

    This looks really good and easy to make. Thanks for sharing.

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