Easy Recipe for Black Bean Salsa
K Hutchins
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This black bean salsa recipe is healthful, low in fat, and absolutely delicious! It has become my standard dish to take to parties or potlucks, and it is always a hit. It is super easy to prepare and 
doesn't dirty up a ton of dishes. To make this wonderful black bean salsa recipe you will need:
Two 15-oz. cans of black beans
Four large slicing tomatoes
One small bunch of green onions
Fresh cilantro
Salt
Pepper
Lime juice
Large mixing bowl
Colander
Sharp knife
Kitchen shears
Cutting board
Large spoon for stirring
Lid, aluminum foil, or plastic wrap for covering the bowl
Seed and chop the tomatoes. This is a little easier if you cut off the top of the tomato and scoop out the seeds before trying to slice or chop it. Chop the onions into small pieces, including some of both the white and green parts (make sure you remove the roots at the end). If you are an onion lover, you can use the entire bunch; if you aren't so wild about them, use less.
Drain and rinse the beans in a colander and empty them into a large mixing bowl. Add the tomatoes and green onions and mix gently. Snip with kitchen shears or shred the cilantro into tiny pieces and add to the mixture. I love cilantro, so I use a LOT. You can also use dried cilantro, but the flavor will not be as potent or tasty. Mix again, gently so that you don't mash the beans or tomatoes. Add salt and pepper to suit your taste. Using about a teaspoon of each is a good place to start; you can always add more if you so desire. Finally, add about a tablespoon of lime juice and stir the mixture again. The lime juice not only adds to and enhances the flavors in the salsa; it also helps to keep the tomatoes and onions looking fresh longer.
Cover the bowl and place it in the refrigerator for at least two hours. Chilling the mixture allows the flavors to blend. Remove the bowl just before you are ready to serve it.
This black bean salsa tastes great when eaten by itself, but you can also serve it with tortilla chips, pita chips, or toasted bread rounds. It keeps well in the refrigerator for three to five days, but it is so delicious you likely won't have any leftovers. Enjoy!
Two 15-oz. cans of black beans
Four large slicing tomatoes
One small bunch of green onions
Fresh cilantro
Salt
Pepper
Lime juice
Large mixing bowl
Colander
Sharp knife
Kitchen shears
Cutting board
Large spoon for stirring
Lid, aluminum foil, or plastic wrap for covering the bowl
Seed and chop the tomatoes. This is a little easier if you cut off the top of the tomato and scoop out the seeds before trying to slice or chop it. Chop the onions into small pieces, including some of both the white and green parts (make sure you remove the roots at the end). If you are an onion lover, you can use the entire bunch; if you aren't so wild about them, use less.
Drain and rinse the beans in a colander and empty them into a large mixing bowl. Add the tomatoes and green onions and mix gently. Snip with kitchen shears or shred the cilantro into tiny pieces and add to the mixture. I love cilantro, so I use a LOT. You can also use dried cilantro, but the flavor will not be as potent or tasty. Mix again, gently so that you don't mash the beans or tomatoes. Add salt and pepper to suit your taste. Using about a teaspoon of each is a good place to start; you can always add more if you so desire. Finally, add about a tablespoon of lime juice and stir the mixture again. The lime juice not only adds to and enhances the flavors in the salsa; it also helps to keep the tomatoes and onions looking fresh longer.
Cover the bowl and place it in the refrigerator for at least two hours. Chilling the mixture allows the flavors to blend. Remove the bowl just before you are ready to serve it.
This black bean salsa tastes great when eaten by itself, but you can also serve it with tortilla chips, pita chips, or toasted bread rounds. It keeps well in the refrigerator for three to five days, but it is so delicious you likely won't have any leftovers. Enjoy!