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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 14 |
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Ann Yarber of Goldsby, Oklahoma describes her salsa as âhealthy for you and full of flavor.â The colorful medley also offers an appealing tang and crunch. Ingredients:
1 can (15 ounces) black beans, rinsed and drained |
1 large tomato, seeded and chopped |
1 medium cucumber, seeded and chopped |
1 medium red onion, chopped |
1 small sweet yellow pepper, chopped |
6 radishes, chopped |
1 jalapeno pepper, seeded and chopped |
2 tablespoons minced fresh parsley |
3 tablespoons red wine vinegar |
3 tablespoons olive oil |
1/2 teaspoon salt |
1/2 teaspoon garlic powder |
1/2 teaspoon ground cumin |
1/4 teaspoon pepper |
baked tortilla chip scoops, optional |
Directions:
1. In a large bowl, combine the beans, tomato, cucumber, onion, yellow pepper, radishes, jalapeno and parsley.
2. In a small bowl, whisk the vinegar, oil and seasonings. Pour over bean mixture and toss to coat. Cover and refrigerate for at least 1 hour. Serve with chips if desired. Yield: 4-2/3 cups.
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