Black Bean Salsa

"Found this recipe a while ago and decided to include it here so I wouldn't forget it."
 
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photo by Lavender Lynn photo by Lavender Lynn
photo by Lavender Lynn
photo by Mulligan photo by Mulligan
Ready In:
15mins
Ingredients:
10
Serves:
6
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ingredients

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directions

  • Drain and rinse both cans. Place in bowl.
  • Next, add rest of ingredients, and mix throughly.
  • Serve room temperature.
  • Don't worry about keeping leftovers, the avocado gets mushy when stored overnight.

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Reviews

  1. I followed this recipe right on down & was even able to use some Mexican oregano that I had on hand & it all came together very nicely! The one thing I did a little differently, though, was to tone down on the avicado (used just half of one! Thanks so much for posting it! [Tagged, made & reviewed in the FAMILY PICKS par of ZWT5]
     
  2. Easy to make. Nice Balance of ingredients. Instead of 1 jalapeno, I used 1/2 jalapeno and 1/2 serrano pepper. I also added a little cumin and used mexican oregano. Made for ZWT5 for the Genies of Gourmet.
     
  3. This was a big hit, everyone loved it. Easy to make. This is a keeper. Thank You. Made for ZWT 5, Family Pick-Sultans of Spice.
     
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RECIPE SUBMITTED BY

My husband and I love to cook - and it shows ;) Grew up in North Carolina, married a wonderful guy from South Carolina but to make the cooking more interesting, we moved to Colorado. We're trying to eat more healthy, so we've cut back on our red meats and have added "vegetarian night" to experiment with our cooking. My motto in life is, "Why not?"
 
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