Black Bean Salsa With Crisp Tortilla Chips


  • 1 (15 to 16-ounce) can black beans, drained
  • 6 to 7 green onions, thinly sliced (include some green tops)
  • 2 firm ripe medium tomatoes, chopped, seeds removed (see note)
  • 2 garlic cloves, peeled and minced
  • ½ to 3/4 cup chopped green or sweet red or yellow pepper, or a combination (optional)
  • 3 tablespoons fresh lime juice
  • 1 to 2 tablespoons finely snipped fresh cilantro (no stems)
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon ground cumin (optional)
  • Salt, cayenne pepper, and freshly ground black pepper to taste
  • Crisp tortilla chips as desired

Rinse black beans under cold running water and drain again thoroughly; set aside.  In a medium bowl, combine remaining ingredients, except tortilla chips.  Stir in drained black beans.  Cover and refrigerate for at least 4 hours.  Serve with crisp tortilla chips as dippers.

Note: If firm ripe fresh tomatoes with a good flavor are not available or out-of-season, may use 1 drained (14 to 16-ounce) can diced tomatoes, if desired.

Variation: May add 1 to 2 chopped fresh or drained canned jalapeno pepper(s) to vegetable mixture, if desired.


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