Easy Black Bean Salsa

KathyN avatar
By Kathy Nichols
from The Villages, FL

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

serves 8-10
prep time 15 Min
method No-Cook or Other


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

How To Make

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