My favorite salsa, ever. I’ve probably made this salsa more than any other dish. It started as a recipe borrowed from a friend, and just kind of evolved with constant use.
Black Bean Salsa
30:00
30:00
00:00
cal 258kcal
High fat 16g
sat fat 2g
chol 0mg
High sodium 523mg
carbs 24g
Serving size 178g Calories from fat 146kcal Fiber 7g Protein 7g Sugar 4g
Ingredients
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4 ~12oz cans black beans, drained, rinsed.
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3 cans petite diced tomatoes, drained.
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1 large white onion, chopped
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8-12 jalapenos, chopped, seeded
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1 cup black olives, chopped coarse
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2 habanero peppers, chopped small, and definitely seeded. wear gloves.
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1 bunch fresh cilantro, finely chopped.
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1 tsp oregano
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2 tsp chopped basil leaf
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1 Tbsp ground smoked cumin.
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1 Tbsp smoked paprika
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1 tsp garlic powder
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1 tsp salt, ground sea salt
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1/2 cup extra virgin olive oil
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3-4 bay leaves
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1/2 tsp ground cayenne
Directions
- in a large mixing bowl, bring it all together. any additional seasoning i do beyond this is to taste and what i have in the cabinet. but these are must-haves.
- cover and refrigerate for a couple hours if you have any self control. good luck with that. for chips, tostito scoops.
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