Black Bean and Red Pepper Salsa

Black Bean And Red Pepper Salsa Recipe

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Gary Loewenthal


Adapted from "The Jewish Vegetarian Year Cookbook" (, by Roberta Kalechofsky. The cookbook has a variety of vegan recipes for every Jewish holiday.

★★★★★ 1 vote
10 Min
10 Min


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

How to Make Black Bean and Red Pepper Salsa


  • 1Heat 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.
  • 2Add wine and oregano and cook 3-4 minutes, until vegetables are tender but not soggy.
  • 3Remove 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.

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About Black Bean and Red Pepper Salsa

Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy
Hashtags: #beans, #Vegan, #meatless