Black Bean Salsa

Yield: Makes about 3 cups

Your rating: None (6 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Try this recipe served with Corn Fritters.



Toss all of the ingredients together in a bowl. Cover and refrigerate until serving.

*Cooking dried black beans: Remove any stones or dirt from the beans. Soak 1 1/2 cups dried black beans in an ample amount of water and 1 tablespoon lime juice. Let soak for 8 to 12 hours. Rinse thoroughly. In a pot, add the drained beans and cover with vegetable stock: 1 cup beans to 3 cups of liquid. Cook for about 30 minutes. Add 1 teaspoon salt and continue cooking until soft. Let the beans sit in the cooking liquid until cold. Strain before using.

**If you want less heat in the salsa, remove the seeds from the jalapeño. You may also add diced tomatoes, corn or jicama.

Recipe by Birgitte Antonsen, PCC Cooks instructor

Learn more about our recipes. View guidelines »

More about: bell peppers, black beans, chiles, cilantro, hot peppers, salsa


Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content


Recipe search

Refine search   Tips »

User login