Recipes Black Bean Salsa 2 (Extras)

Serving Size
1/2 c
Number of Servings
    • 2 cups black beans (drained and rinsed, seasoned if you can find them)
    • 1 cup tomato sauce
    • 1/2 cup diced roasted red bell peppers
    • 1/2 cup corn kernels
    •  juice from one fresh lime
    • 2 tablespoons fresh minced cilantro
    • 1/2 to 1 tablespoon of Chipotle peppers (in adobe sauce)
    • salt to taste

Mince Chipotle peppers well. If you like a fiery hot salsa, use the full 1 tablespoon of peppers; if you prefer a mild salsa, then use just 1/2 tablespoon. Once the peppers are minced well, combine with tomato sauce and mix well. Add tomato mixture to the black beans, corn, roasted red bell peppers, cilantro and lime juice and mix well. Let salsa rest for at least 2 hours under refrigeration before serving. Makes close to 4 cups.

Nutrition Information

185 Calories; 1g Fat (3.7% calories from fat); 11g Protein; 35g Carbohydrate; 8g Dietary Fiber; trace Cholesterol; 192mg Sodium.