Black Bean Salsa

"Before including beans on our menus became "a thing" this book was already dog-eared and well-loved on my mother's kitchen book-shelf." - Marcia

From "Full of Beans" by Violet Curry and Kay Spicer

For a snappy low-calorie first course serve this fat-free concoction on lettuce-lined plates garnished with low-fat yogurt and a sprinkle of hard-cooked egg. For a buffet, place in bowl surrounded by rice crackers or corn chips with a spoon to lift salsa onto crackers.


  • 2 cups cooked black beans
  • 2 cups tomatoes, seeded, diced and drained
  • 2 green onions, thinly sliced
  • 1 clove garlic, minced
  • 1/3 cup chopped fresh cilantro OR 2 Tbsp dried
  • 2 Tbsp chopped red sweet pepper
  • 2 Tbsp chopped green sweet pepper
  • 1 Tbsp chopped pickled jalapeno pepper
  • 1 Tbsp balsamic vinegar
  • Pinch granulated sugar
  • salt and freshly ground black pepper


  • In glass bowl, combine beans, tomatoes, green onions, garlic, cilantro, red, green and jalapeno peppers, vinegar and sugar; mix well. Season to taste with salt and pepper.
  • Let stand, stirring occasionally, for 1 hour, before serving.
Posted on September 9, 2015 and filed under appetizers & snacks.