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Garden-Fresh Black Bean Salsa

After taking an inventory of all the fresh produce from my mom's garden, we created this fresh salsa recipe. It's a hit every summer when the harvest comes in. —Erin Davis, Grand Rapids, Minnesota
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    32 servings (1/4 cup each)

Ingredients

  • 6 plum tomatoes, seeded and chopped (about 4 cups)
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 medium cucumber, chopped
  • 1 medium green pepper, finely chopped
  • 1 small onion, finely chopped
  • 1 jalapeno pepper, seeded and minced
  • 3 tablespoons cider vinegar
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon pepper

Directions

  • In a large bowl, combine the first six ingredients. In a small bowl, whisk remaining ingredients until blended. Pour over salsa; toss to combine. Refrigerate, covered, until serving.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1/4 cup: 17 calories, 0 fat (0 saturated fat), 0 cholesterol, 101mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 1g protein.

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