Black Bean Salsa

Name: Black Bean Salsa
Yield: 26 Servings
Ingredients: 1 can (15.5 ounces) black beans, low-sodium (drained and rinsed); 2 cans (14.5 ounces) diced tomatoes, low-sodium (drained); 1 green bell pepper (diced); 1 red bell pepper (diced); 1 onion (diced); 2 cloves garlic (diced); 2 teaspoons ground cumin; 1 teaspoon dried cilantro; 3 tablespoons rice vinegar (can use other vinegar such as red wine vinegar or apple cider vinegar)

Source: Cornell University Cooperative Extension

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

This salsa uses fresh and canned vegetables that are available year-round and add flavor and beautiful color. Kids and grown-ups alike can't resist how good it tastes and smells.

Makes

26 Servings

Ingredients

1 can (15.5 ounces) black beans, low-sodium (drained and rinsed)
2 cans (14.5 ounces) diced tomatoes, low-sodium (drained)
1 green bell pepper (diced)
1 red bell pepper (diced)
1 onion (diced)
2 cloves garlic (diced)
2 teaspoons ground cumin
1 teaspoon dried cilantro
3 tablespoons rice vinegar (can use other vinegar such as red wine vinegar or apple cider vinegar)

Directions

Wash hands with soap and water.
Drain and rinse beans.
Put beans and canned tomatoes into large mixing bowl.
Dice peppers, onion, and garlic. Add to mixing bowl.
Mix cumin, cilantro, and vinegar. Pour on top of beans and vegetables.
Stir well.

Notes

Serve with baked whole grain tortilla chips. Learn more about: Bell Peppers Onions Garlic Tomatoes Herbs

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.