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


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  • 2
    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


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

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About Black Bean and Red Pepper Salsa

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

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