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Olive Oil
Onions
Fresh Jalepeño Chilies
Canned Black Beans
Tomatoes
Fresh Cilantro
Salt & Black Pepper

Black Bean Salsa

Total time: 40 min
Servings: 4 c.
Equipment: Stove & Refrigerator
  • 2 tsp. Olive Oil
  • 1 Onions, diced
  • 12 oz. Fresh Jalepeño Chilies (CANNED PICKLED JALAPENOS), drained
  • 15 oz. Canned Black Beans, drained and rinsed
  • 14 oz. Tomatoes (CANNED TOMATOES), drained
  • 2 tbsp. Fresh Cilantro, chopped
  • 1/4 tsp. Salt & Black Pepper
  • In a medium pot, warm the olive oil over medium heat. Add the onion and cook for 5 minutes, or until translucent. Add the jalapeños and cook for 2 more minutes.
  • Throw in the black beans and tomatoes and bring to a boil. Reduce the heat to low and simmer the salsa for 15 to 20 minutes, or until thick.
  • Remove from the heat and stir in the cilantro. Taste and season with salt and pepper. Put the salsa in a container and cool in the fridge overnight.