Black bean 'n' pepper salsa

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PREP TIME

10 min

Makes

1 .25 L

* PLUS Standing Time: 60 minutes

Ingredients

  • 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

Instructions

  • 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.

Nutrition (per serving)

  • Calories
  • 41,
  • Protein
  • 1.7 g,
  • Carbohydrates
  • 5.6 g,
  • Fat
  • 1.5 g,

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

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