Black Bean Tomatillo Salsa
- Active Time 10m
- Total Time 40m
This no-cook condiment packs a spicy punch, thanks to both poblano and jalapeno chili peppers.
- 1 cup black beans, cooked
- 1 cup tomatillo, diced
- 1/2 cup sweet corn, cooked
- 1 medium red pepper, diced
- 1 medium poblano chili, diced
- 1 large jalepeno, diced
- 1/4 cup cilantro, diced
- 1 small red onion, diced
- 1/2 teaspoon cumin seeds, toasted and ground
- 3 tablespoons lime juice
- 2 tablespoons extra virgin olive oil
- 1 teaspoon garlic
- 1/2 teaspoon ground black pepper
In a large stainless steel bowl, combine all the ingredients. Mix well, cover and refrigerate for 30 minutes.
Recipe created exclusively for Cooking.com by Allen Susser.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
132 calories; 8g total fat; 0mg cholesterol; 9mg sodium; 15g carbohydrates; 3g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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