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2 cups cooked black beans, or 540-mL can black beans, drained
2 stalks celery, coarsely chopped
1 red bell pepper, coarsely chopped
1/2 unpeeled English cucumber, diced
4 green onions, sliced
1 to 2 hot banana peppers or jalapenos, seeded and finely chopped
2 tbsp olive oil
1/3 cup fresh lime juice
1/2 tsp salt
1/4 tsp freshly ground black pepper
pinch of cayenne pepper
Place drained beans in a large bowl. Prepare vegetables and add to beans. Stir oil with lime juice, salt, pepper and cayenne for a spicy taste.
Pour over bean mixture. Gently mix to avoid crushing beans. Taste and add more lime juice, if you like. Let sit at room temperature for at least 1 hour before serving. Covered, salsa can be stored for up to 2 days in the refrigerator.
Calories 41, Protein 1.7g, Carbohydrates 5.6g, Fat 1.5g.
Lime and hot peppers make this salsa an irresistible salad as well as a steak or burger topper. Or spoon over mixed greens as a salad dressing