Black Bean & Tomato Salsa

  • Active Time 10m
  • Total Time 10m

4 servings, 1/2 cup each

Adding canned beans to a spicy salsa is an easy way to boost fiber and improve nutritional value. This salsa is also a good accompaniment for burgers or Scrambled Egg Burritos.

Make Ahead Tip: Cover and refrigerate for up to 2 days.


  • 1 cup seeded, diced plum tomatoes (3 to 4 tomatoes)
  • 1 cup canned black beans, rinsed
  • 2 tablespoons chopped scallions
  • 1 tablespoon chopped fresh cilantro or parsley
  • 1 tablespoon lime juice
  • 1 1/2 teaspoons extra-virgin olive oil
  • 1/2 to 1 teaspoon minced canned chipotle in adobo sauce (see Ingredient Note)
  • 1/8 teaspoon salt
  • Ingredient Note: Chipotle peppers are smoked jalapeños with a fiery taste that are canned in adobo sauce. Look for them in the Hispanic section of large supermarkets and in specialty stores.


Combine all the ingredients in a medium bowl; stir to blend. Refrigerate until ready to serve.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 9096

nutrition information per serving

83 calories; 2g total fat; 0g total saturated fat; 0mg cholesterol; 283mg sodium; 11g carbohydrates; 4g fiber; 4g 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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