Black Bean and Red Pepper Salsa

“Posted for Zaar World Tour 2005. No tomatoes in here, but full of traditional salsa taste. Can be served as a side dish or salsa dip with pita toasts. From The Jewish Vegetarian Year Cookbook. I have not tried this recipe yet.”
READY IN:
25mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Heath olive oil in a 10" skillet over moderate heat. Add peppers and onion and saute until vegetables start to soften, about 3-4 minutes.
  2. Add garlic and saute 1 minute.
  3. Add wine and oregano and cook 3-4 more minutes, until vegetables are tender, but still have bite.
  4. Remove from heat, allow to cool slightly, then stir in beans, tabasco, lime juice and cilantro. Add salt and pepper, to taste. Add garnishes, if desired.

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