Easy Black Bean Salsa

Kathy Nichols

By
@KathyN

Quick and easy. For those who don't care for cilantro, you can use parsley.


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Serves:

8-10

Prep:

15 Min

Method:

No-Cook or Other

Ingredients

1 can(s)
14-1/2 oz. mexican stewed tomatoes
1 can(s)
15 oz. black beans, drained and rinsed
1 can(s)
4 oz. chopped green chilies, undrained
1/2 c
chopped onions
1/4 c
minced fresh cilantro or parsley
1/2 tsp
salt
1 can(s)
2-1/4 oz. sliced ripe olives, drained (optional)

Directions Step-By-Step

1
Cut up tomatoes. Mix all together in a large bowl. Cover and store in refrigerator. Serve with chips.

About this Recipe

Course/Dish: Vegetable Appetizers
Main Ingredient: Beans/Legumes
Regional Style: Mexican
Other Tags: Quick & Easy, Healthy