Black Bean Salsa
This salsa uses fresh and canned vegetables that are available year-round and add flavor and beautiful color. Kids and grown-ups alike can't resist how good it tastes and smells.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 2 Tablespoons
26
Calories
2g
Protein
5g
Carbs
0g
Fat
2g
Fiber
2g
Sugar
27mg
Sodium
Saturated Fat 0 g · Cholesterol 0 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
black beans, low-sodium
1 can (15.5 ounces) · drained and rinsed
diced tomatoes, low-sodium
2 cans (14.5 ounces) · drained
green bell pepper
1 · diced
red bell pepper
1 · diced
onion
1 · diced
garlic
2 cloves · diced
ground cumin
2 teaspoons
dried cilantro
1 teaspoon
rice vinegar
3 tablespoons · can use other vinegar such as red wine vinegar or apple cider vinegar
Instructions
- 1
Wash hands with soap and water.
- 2
Drain and rinse beans.
- 3
Put beans and canned tomatoes into large mixing bowl.
- 4
Dice peppers, onion, and garlic. Add to mixing bowl.
- 5
Mix cumin, cilantro, and vinegar. Pour on top of beans and vegetables.
- 6
Stir well.
Source: USDA MyPlate Kitchen · Cornell University Cooperative Extension
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