Rating: 4.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

Refrigerate this black bean salsa overnight to reduce some of the jalapeño's heat, if desired. "This is one of my favorite recipes that I make for potlucks at work and get-togethers with friends. Sometimes I add jalapeños for more heat, and it's always a hit." -Krista Oldiges, Huntsville, OH

Krista Oldiges, Huntsville, OH
Recipe by Cooking Light September 2005

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Recipe Summary

Yield:
6 cups (serving size: 1/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine all ingredients in a large bowl, stirring well to combine.

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Nutrition Facts

38 calories; calories from fat 24%; fat 1g; saturated fat 0.1g; mono fat 0.6g; poly fat 0.2g; protein 1.5g; carbohydrates 7.4g; fiber 1.6g; cholesterol 0mg; iron 0.5mg; sodium 186mg; calcium 13mg.
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