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.


16 servings (serving size: 1/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 91
Caloriesfromfat 20 %
Fat 2 g
Satfat 0.3 g
Monofat 1.3 g
Polyfat 0.3 g
Protein 4.9 g
Carbohydrate 13.9 g
Fiber 4.9 g
Cholesterol 0.0 mg
Iron 1.3 mg
Sodium 201 mg
Calcium 19 mg


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


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

June 2003