Black Bean & Tomato Salsa

3.9 (12)
Black Bean & Tomato Salsa

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.

Yield: 4 servings, 1/2 cup each
Active Time: 10
Total Time: 10


  • 1 cup seeded, diced plum tomatoes, (3-4 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
  • 1/2-1 teaspoon minced canned chipotle in adobo sauce, (see Ingredient Note)
  • 1/8 teaspoon salt


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

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 2 days.
  • Ingredient Note: Chipotle peppers are smoked jalapenos with a fiery taste that are canned in adobo sauce. Look for them in the Hispanic section of large supermarkets and in specialty stores.


Nutrition Per Serving

calories 83
fat 2 g (0 g sat, 1 g mono)
cholesterol 0 mg
carbohydrates 11 g
protein 4 g
fiber 4 g
sodium 283 mg
potassium 118 mg

Nutrition Bonus Vitamin C (25% daily value), Fiber (16% dv).

Carbohydrate Serving 1

Exchanges 1 starch

From EatingWell Spring 2003, The EatingWell Diabetes Cookbook (2005)