Black Bean Salsa

February 2006
Black Bean Salsa

by 9 people

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This spin on classic guacamole uses canned black beans in place of fresh avocados.

Makes: 16 servings

Prep: 30 mins

  • 2 15 ounce cans  black beans, 1 drained
  • 1/4 cup finely chopped white onion
  • 3/4 cup finely chopped plum tomatoes
  • 1 clove garlic, finely chopped
  • 1 jalapeno, seeded, finely chopped
  • 2 tablespoons fresh lime juice
  • 1/4 cup chopped cilantro
  • 1/2 teaspoon salt
  • 1/2 teaspoon Tabasco sauce
  1. Place the 2 cans of black beans in a large bowl. Using a potato masher or your hands, partially mash the beans until coarse and slightly pasty.
  2. Add the remaining ingredients and mix until well incorporated. Season to taste with salt and Tabasco sauce, if necessary.