Quick & Easy Black Bean Pepper Salsa

5m
Prep Time
0m
Cook Time
5m
Ready In


"This is just a bit of a twist on a simple black bean salad. I like to serve this over my 'Mexican Crash Potatoes;' topped with a dollop of Mexican crema (or sour cream); but, this on it's own, makes a great easy side dish. It is perfect for potlucks, BBQ's, game nights, etc. It is quick, easy, and inexpensive to prepare. Unlike most black bean salsas; this, recipe does not include any corn or tomatoes. This recipe, makes a really nice condiment or salsa when served over seafood, poultry, beef, or pork, side dish; or even a dip with tortilla chips. It really is a very versatile recipe."

Original is 4-8 servings

Nutritional

  • Serving Size: 1 (164.9 g)
  • Calories 530.7
  • Total Fat - 11.5 g
  • Saturated Fat - 2.5 g
  • Cholesterol - 1.7 mg
  • Sodium - 224.9 mg
  • Total Carbohydrate - 83.6 g
  • Dietary Fiber - 18.6 g
  • Sugars - 2.7 g
  • Protein - 25.4 g
  • Calcium - 177.8 mg
  • Iron - 5.9 mg
  • Vitamin C - 6 mg
  • Thiamin - 1 mg

Step by Step Method

Step 1

Salsa ... Simply add everything to a small bowl; and, mix to combine. Then, cover with plastic wrap; and, refrigerate 1 hour before serving.

Step 2

NOTE: You do NOT have to add any olive oil. Sometimes I do, sometimes I don't. That is strictly up to you. It doesn't really do anything special; but, some just like a little oil to bring it all together.

Step 3

Serve and ENJOY! ... That simple. It is wonderful served as a condiment, perfect as a side dish/salad; or, as a topping on my 'Mexican Crash Sweet Potatoes.' And, I also love this over scrambled or baked eggs. So, you can see ... there are many uses, for this very recipe.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • Be sure to rinse and drain the black beans to remove any excess salt or liquid.
  • When choosing bell peppers, look for ones that are firm and brightly colored for the best flavor.

  • Instead of black beans, use pinto beans. This substitution will provide a different flavor and texture, while still providing a hearty base for the salsa.
  • Instead of bell peppers, use jalapeno peppers. This will add a bit of heat to the salsa, and provide a nice contrast to the sweetness of the orange juice.

Tropical Black Bean Pepper Salsa Replace the orange juice with pineapple juice and add 1/4 cup diced mango to the salsa. Serve over grilled fish or tacos.



Grilled Mexican Street Corn: Grilled Mexican Street Corn is the perfect accompaniment to this Quick & Easy Black Bean Pepper Salsa. The smoky and sweet flavors of the corn pair perfectly with the spicy and tangy flavors of the salsa. Plus, the combination of the two is sure to be a hit at any gathering!


Mexican Rice: Mexican Rice is a great accompaniment to this Quick & Easy Black Bean Pepper Salsa. The rice provides a flavorful base for the salsa and helps to balance out the spicy flavors. The combination of the two will provide a delicious and filling meal that is sure to be a hit at any gathering!




FAQ

Q: Can I use canned black beans for this recipe?

A: Yes, you can use canned black beans for this recipe. Make sure to rinse and drain them before adding to the recipe.



Q: Can I freeze the leftovers?

A: Yes, you can freeze the leftovers. Make sure to cool them completely before transferring them to an airtight container. Freeze for up to 3 months.

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Fun facts:

The chipotle pepper used in this recipe is a dried, smoked jalapeno pepper. It's a popular ingredient in Mexican cuisine and was made famous by celebrity chef Rick Bayless.

The black beans used in this recipe are a staple in Latin American cuisine and were introduced to the region by the Spanish during their colonization of the Americas in the 16th century.