Black Bean Salsa

I created this recipe for my wife. I used to make summer wraps and top them with feta. My wife suggested adding salsa, so I tried a few, and this one stuck. I make this all summer long and serve it with hot tortilla chips. It's a wonderful break from the same old salsa out of a jar, and we love the texture and spicy flavor.

Yield: 16 servings (serving size: 1/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 91
  • Calories from fat: 20%
  • Fat: 2g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.3g
  • Protein: 4.9g
  • Carbohydrate: 13.9g
  • Fiber: 4.9g
  • Cholesterol: 0.0mg
  • Iron: 1.3mg
  • Sodium: 201mg
  • Calcium: 19mg

Ingredients

  • 1/3 cup finely chopped red bell pepper
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped cucumber
  • 1/4 cup diced plum tomato
  • 2 tablespoons chopped celery
  • 2 tablespoons chopped seeded jalapeño pepper
  • 1 tablespoon chopped fresh basil
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon fresh lime juice
  • 1 1/2 teaspoons minced fresh or 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon black pepper
  • 3 garlic cloves, minced
  • 2 (15-ounce) cans black beans, rinsed and drained

Preparation

  1. Combine all ingredients in a medium bowl; stir well. Cover and chill 2 hours.
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