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black bean and red pepper salsa

(1 RATING)
24 Pinches
garyloewenthal avatar
Falls Church, VA
Updated on Nov 7, 2011

Adapted from "The Jewish Vegetarian Year Cookbook" (http://www.amazon.com/Jewish-Vegetarian-Year-Cookbook/dp/0916288439), by Roberta Kalechofsky. The cookbook has a variety of vegan recipes for every Jewish holiday.

prep time 10 Min
cook time 10 Min
method ---
yield 4 serving(s)

Ingredients

  • 2 - medium red bell peppers, diced
  • 1/2 cup red onion, diced
  • 2 cloves garlic (or 1 really large clove), minced
  • 1 tablespoon olive oil
  • 1/6 cup fruity white wine
  • 1/4 teaspoon dried oregano
  • 1/2 can black beans, drained and rinsed
  • 1/2 teaspoon hot sauce
  • 1/2 tablespoon fresh lemon or lime juice
  • 2 tablespoons chopped fresh cilantro
  • 1 pinch freshly ground pepper
  • 1 pinch salt (optional)

How To Make black bean and red pepper salsa

  • Step 1
    Heat olive oil in a 10-inch skillet over medium heat. Add peppers and onion and saute until vegetables start to soften. Add garlic and saute another minute or so.
  • Step 2
    Add wine and oregano and cook 3-4 minutes, until vegetables are tender but not soggy.
  • Step 3
    Remove from heat, cool, stir in beans, hot sauce, lemon or lime juice, and cilantro. Add salt and pepper to taste. Serve with toasted pita slices, pita chips, or tortilla chips.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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