Black Bean Salad With Chipotle Salsa

Prep Time
Cook Time
1h 15m
Ready In

"This black bean salad makes for a great side to be accompanied with meat or fish and it is also wonderful on its own served with warm tortilla or two. The flavors meld as the flavors sit, making it convenient to make it a day ahead."

Original recipe yields 6 servings


  • Serving Size: 1 (156.6 g)
  • Calories 383.7
  • Total Fat - 17.1 g
  • Saturated Fat - 5 g
  • Cholesterol - 22.3 mg
  • Sodium - 293 mg
  • Total Carbohydrate - 39.7 g
  • Dietary Fiber - 8.4 g
  • Sugars - 3.9 g
  • Protein - 20 g
  • Calcium - 277.8 mg
  • Iron - 3.2 mg
  • Vitamin C - 7 mg
  • Thiamin - 0.5 mg

Step 1

Soak the beans in water to cover overnight.

Step 2

The next day, drain them. Put the beans in a medium saucepan and add water to cover. Bring the water to a boil over high heat, skim off the foam on the surface, and reduce the heat to medium-low. Cover and cook for 45 minutes to 1 hour, until tender. Drain the beans in a colander and let cool.

Step 3

Peal, trim, and halve the onion; slice the halves into 1/4-inch half moons. Cut eh tomato into 1/4-inch dice.

Step 4

Place the chipotle chile, olive oil, lemon juice, and garlic in a food processor and blend until the salsa is smooth.

Step 5

In a serving bowl, combine the black beans with the chipotle salsa; then add the tomato and read onion. Crumble the feta into the bowl and toss gently. Adjust the seasonings, and serve.

Tips & Variations

No special items needed.



Cooking for one and enjoying both beans and salsas this was a perfect combination for me. Being extra busy I used canned beans, no feta which saw me sub with shredded Ted Mex. Worked for me! Great on Rollups and a side to perk up a main. See this added to my appetizer offerings.

review by:
(22 Oct 2020)


I cut the recipe in half and used canned black beans...the hubby enjoyed it with tortilla chips...he wasn't overly impressed with the feta he ate all around the cheese...made for "Pick Me" tag game...

review by:
(22 Oct 2020)