Kumquat the Cat's friend's Note:
Posted for Zaar World Tour 2005. No tomatoes in here, but full of traditional salsa taste. Can be served as a side dish or salsa dip with pita toasts. From The Jewish Vegetarian Year Cookbook. I have not tried this recipe yet.
My Private Note
Units: US | Metric
- 1 1/2 lbs red peppers, stemmed, seeded, diced fine (4 medium)
- 1 cup red onion, diced fine
- 1 tablespoon garlic, minced
- 2 tablespoons olive oil
- 1/3 cup white wine (fruity)
- 1/2 teaspoon dried oregano
- 1 (15 ounce) can black beans, drained and rinsed
- 1 teaspoon Tabasco sauce (or to taste)
- 1 tablespoon fresh lime juice or 1 tablespoon lemon juice
- 3 tablespoons cilantro, chopped (fresh coriander)
- salt & freshly ground black pepper, to taste
- 1 avocado, chopped for garnish (optional)
- 1Heath olive oil in a 10" skillet over moderate heat. Add peppers and onion and saute until vegetables start to soften, about 3-4 minutes.
- 2Add garlic and saute 1 minute.
- 3Add wine and oregano and cook 3-4 more minutes, until vegetables are tender, but still have bite.
- 4Remove from heat, allow to cool slightly, then stir in beans, tabasco, lime juice and cilantro. Add salt and pepper, to taste. Add garnishes, if desired.
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Nutritional Facts for Black Bean and Red Pepper Salsa
Serving Size: 1 (185 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 121.5
- Calories from Fat 34
- Total Fat 3.8 g
- Saturated Fat 0.5 g
- Cholesterol 0.0 mg
- Sodium 7.3 mg
- Total Carbohydrate 17.0 g
- Dietary Fiber 5.3 g
- Sugars 4.5 g
- Protein 4.5 g