Tomato Black Bean Salsa

Served with baked tortilla chips, this slightly spicy salsa with black beans is sure to please any crowd.

Tomato Black Bean Salsa Recipe

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 3 medium tomatoes, seeded and chopped
  • 1 can (15 ounces) black beans, rinsed and drained
  • 3/4 cup fresh or frozen corn
  • 1/2 cup finely chopped red onion
  • 1/2 cup chopped roasted red pepper
  • 1 jalapeno pepper, finely chopped*
  • 2 tablespoons minced fresh cilantro or parsley

[/ingredients-left]
[ingredients-right]

  • 1/4 cup lime juice
  • 1 garlic clove, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground coriander
  • Baked tortilla chips

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]
In a large bowl, combine the first 13 ingredients. Cover and refrigerate for at least 2 hours before serving. Serve with tortilla chips. Yield: 4 cups.[/step-list-wrapper]

[nutrition-info calories=”80″ calories_fat=”” fat=”1g” sat_fat=”0g” choles=”0mg” sodium=”318mg” carbs=”15g” sugars=”” protein=”4g” fiber=”4g”]

[/nutrition-info]

*Editor’s Note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.

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Originally Published in Reader's Digest