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Black Bean Salsa

Black Bean Salsa
  • Duration
  • Cook Time
  • Prep Time
  • 8 ServingsServings


  • 2 CUPS — Dry black beans (6 cups cooked)
  • 2 TEASPOONS — Salt
  • 2 TEASPOONS — Garlic powder
  • 1/2 — Red onion, diced
  • 2 WHOLE — Jalapeno peppers, minced
  • 1/2 CUP — Cilantro, chopped
  • 2 TABLESPOONS — Parsley, chopped
  • 4 CUPS- Fresh tomatoes, diced
  • 3 CLOVES — Garlic, minced
  • 2 TABLESPOONS — Brown sugar
  • 2 TABLESPOONS u2014 Vinegar, rice or white
  • 2 DASHES u2014 Tabasco sauce, to taste



1 Place dry black beans in saucepan and cover with water 4 inches over beans. Add 1 teaspoon salt and 1 teaspoon garlic powder, stir and cover. Let soak overnight or 10 hours.

2 Drain soak water. Cover beans with fresh, cold water. Again, add 1 teaspoon salt and 1 teaspoon garlic powder, stir. Bring to a boil. Turn heat down to maintain a low boil. Remove from heat when the beans are tender, approximately 1 hour.

3 Run cold water into saucepan allowing water to overflow along with partial and unwanted bean jackets. Continue this process until beans are cooled. Place beans in a large bowl and refrigerate until ready to use.

4  4. In a food processor, pulse onion, jalapeno pepper, cilantro and parsley until minced. Place over beans.

5 Add remaining ingredients and fold gently. Remove half of this bean/vegetable mixture and pulse in a food processor until minced. Fold back into original mixture.

6  6. Pour mixture into a pot and simmer over low heat for 10 minutes. Re-season salsa to taste. Cool and place in an airtight container in refrigerator. Serve chilled with tortilla chips. Salsa may be made and stored in the refrigerator up to 3 weeks.

7 It may also be pressure canned and stored 1 year. Please refer to process ing instructions with pressure canner or contact the local extension service.

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