Black Bean Salsa Recipe

This salsa is great on chips (like these Beanitos) or as a topper to nachos.

We eat a lot of beans here. They are convenient, cheap and nutritious. This dish has the added kick of the garlic, which is a super food in its own right. Chilling this recipe helps you extract even more of garlic’s health benefits.

Note that down here in Texas, a serving of black eyed peas is de rigeur* for New Year’s Eve. My plan is to swap out the black beans with black eyed peas for Sunday.

*You might not think to mix up fancypants French words in a sentence about Texas black eyed peas. Seeing as I grew up in Paris, Texas, I’m prone to such word play.


2 cups black beans, drained
1/2 cup purple onion, diced
2 – 3 cloves garlic, minced
1/2 Tbsp. olive oil (I use one infused with lemon)
1 Tbsp. white or apple cider vinegar
1/4 Tbsp. Tabasco Chipotle Sauce
Pinch of salt


Mix beans, onions and garlic in a bowl. Add oil, vinegar, sauce, and salt. Mix. Chill several hours, overnight if possible.


You can use canned beans, if that's what you've got.
Beans, garlic, onions, and organic Roma tomatoes
Try to use the bare minimum amount of salt.

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