Black Bean Salsa



2 cups cooked black beans

½ c. finely grated carrots

½ c. chopped parsley

½ tsp. ground cumin

¼ tsp. marjoram

1 T. chilli powder

1/4 tsp. cumin

1 T. red wine vinegar

1 T. extra virgin olive oil

1 1/2 c. med. dice tomatoes

½ c. small dice green bell pepper

½ c. small dice onions

3 cloves garlic, minced

1/4 c. minced cilantro

Salt and Pepper to taste

Minced jalapeno or spicy pepper of choice- ribs and seeds removed, as much or as little as desired for heat. 


Combine all ingredients in a glass bowl. Cover and refrigerate to let flavors combine for at least one hour. Can be used as a condiment with grilled or sautéed fish or chicken, or served on a bed of greens for a healthy, flavorful meal. Keep refrigerated and use within three days.

12 servings as a condiment

4 servings as a salad

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