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.