Black Bean Salsa

Black Bean Salsa

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  • 1 25-ounce can of strained black beans (2 cups) or follow procedure for cooking dried black beans (see note)
  • 1/4 to 1/2 cup finely diced red onion
  • 1 diced red bell pepper
  • 1 diced yellow bell pepper
  • 1/2 cup chopped, fresh cilantro
  • 4 tablespoons extra-virgin olive oil
  • 4 tablespoons lime juice
  • 1 teaspoon cumin
  • Pinch of salt
  • 1/2 to 1 minced green jalapeño or any dried chile (see note)
  • 1 to 2 cloves minced garlic


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

Special notes:

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

If you want less heat in the salsa, remove the seeds from the jalapeño.

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