Black Bean Salsa

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Yield
3 1/2 cups
January 1995
RECIPE BY Oxmoor House

Ingredients

  • 2 (15-ounce) cans black beans, drained
  • 1/2 cup diced sweet red pepper
  • 1/4 cup diced purple onion
  • 1/4 cup diced cucumber
  • 2 tablespoons diced celery
  • 2 tablespoons minced jalapeno pepper
  • 1 tablespoon chopped fresh basil
  • 2 tablespoons olive oil
  • 2 tablespoons tomato juice
  • 2 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 1/2 teaspoons chopped fresh thyme
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 clove garlic, pressed

Nutritional Information

  • Calories 17
  • Caloriesfromfat 0.0%
  • Fat 0.6g
  • Satfat 0.1g
  • Monofat 0.0g
  • Polyfat 0.0g
  • Protein 0.8g
  • Carbohydrate 2.3g
  • Fiber 0.0g
  • Cholesterol 0.0mg
  • Iron 0.0mg
  • Sodium 36mg
  • Calcium 0.0mg

How to Make It

Combine all ingredients in a medium bowl; stir well. Cover and chill at least 4 hours. Serve with pork or as a dip with no-oil baked tortilla chips.

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