Black Bean Salsa
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Brown Eyed Baker · by Michelle Lettrich

Black Bean Salsa

NUTRITION · PER SERVING300M COOK
CAL 36%·PRO 78%
CARBS 113G63% OF CAL
20G FIBER0G ADDED10G INTRINSIC83G OTHER10G TOTAL SUGAR
FAT 17G21% OF CAL
3G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A fresh black bean salsa made with cooked beans, vegetables, avocado, and citrus. Perfect for parties or as a topping.

condimentmexicandairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 pound dried black beans (picked through and rinsed)
  • 1 small onion (cut in half)
  • 2 ribs celery (cut into 2-inch pieces)
  • 2 carrots (cut into 2-inch pieces)
  • ½ green bell pepper (cored and seeded)
  • 3 cloves garlic (peeled)
  • 1 bouquet garni of 1 bay leaf, 3 sprigs fresh thyme & 3 springs fresh parsley tied in a piece of cheesecloth
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • Salt and freshly ground black pepper
  • 2 cups firm-cooked black beans
  • 2 jalapeño peppers (seeded and minced)
  • 1 ripe avocado (peeled, pitted and finely diced)
  • 1 poblano chile (seeded and finely diced)
  • ½ red bell pepper (cored, seeded and finely diced)
  • ½ cup corn kernels (fresh & cooked or frozen & thawed)
  • ½ cup finely diced red onion
  • 3 tablespoons lime juice
  • 2 tablespoons olive oil
  • ½ cup finely chopped fresh cilantro
  • Salt and freshly ground black pepper (to taste)
PREP
10M
SODIUM
539MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.