Recipe Ingredient

Black Bean Salsa

• 2 tsp. Olive Oil
• 1 Onions, diced
• 12 oz. Jarred Pickled Jalapeños, drained
• 15 oz. Canned Black Beans, drained and rinsed
• 14 oz. 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 15–20 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.