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Black Bean Salsa

February/March 2006

Black Bean Salsa

Brooke Slezak enlarge

By: Leah Holzel
From: On Hand » Part of this menu: On Hand: Mexican »
This spin on classic guacamole uses canned black beans in place of fresh avocados.

people tried this recipe.

Key:
These recipes can be made in 30 minutes or less.Fast
Our veggie-friendly dishes have no meat or fish.Veg Out

  • 16 Servings
  • Prep 30 min

Ingredients:

  • Two 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 jalapeño, seeded, finely chopped
  • 2 tablespoons fresh lime juice
  • 1/4 cup chopped cilantro
  • 1/2 teaspoon salt
  • 1/2 teaspoon Tabasco sauce

Directions:

  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.

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