Black Bean Salsa

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Yield:
2 1/2 cups
By Chef Marty Blitz and Chef Marty Blitz
October 1997
RECIPE BY Southern Living

Ingredients

  • 1 (16-ounce) can black beans, rinsed and drained
  • 1 large tomato, seeded and chopped
  • 1/2 cup chopped purple onion
  • 4 green onions, chopped
  • 2 teaspoons chopped fresh cilantro
  • 2 tablespoons olive oil
  • 1 1/2 tablespoons fresh lime juice
  • 1 tablespoon red wine vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

How to Make It

Combine black beans, tomato, and remaining ingredients; cover and chill at least 2 hours.

Mise en Place, Tampa, Florida

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