Quick & Easy Black Bean Pepper Salsa
Created by Kchurchill5 on January 19, 2016
- Servings: 4-8
- Prep Time: 5m
- Cook Time: 0m
- Recipe #22588
Ingredients
- 1 can (15 ounce) black beans (rinsed and drained)
- 3 ounces bell pepper (1/2 yellow bell pepper, very small diced)
- 3 ounces bell pepper (1/2 small red or orange bell pepper, very small diced)
- 1/4 cup red onion (fine chopped)
- 2 small scallions, diced (white and green parts)
- 1 to 2 chipotles (in adobo, minced I used 2 - but, I like spicy)
- 2 tablespoons fresh orange juice
- 1/4 cup fresh cilantro (chopped)
- 1/2 to 1 teaspoon oil (canola oil, optional)
- Kosher salt, to taste
- Pepper, to taste
How to Make
-
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.
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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.
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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.
Nutritional Facts
- 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