From the Pantry Butler kitchen

Black Bean Salsa

Name: Black Bean Salsa
Yield: 26 servings
Ingredients: 1 can (15.5 ounces) black beans, low-sodium — drained and rinsed; 2 cans (14.5 ounces) diced tomatoes, low-sodium — drained; 1 green bell pepper — diced; 1 red bell pepper — diced; 1 onion — diced; 2 cloves garlic — diced; 2 teaspoons ground cumin; 1 teaspoon dried cilantro; 3 tablespoons rice vinegar — can use other vinegar such as red wine vinegar or apple cider vinegar

26 servings

This salsa uses fresh and canned vegetables that are available year-round and add flavor and beautiful color. Kids and grown-ups alike can't resist how good it tastes and smells. USDA MyPlate Kitchen — Cornell University Cooperative Extension (public domain), via myplate.food

Ingredients

1 can (15.5 ounces) black beans, low-sodium — drained and rinsed
2 cans (14.5 ounces) diced tomatoes, low-sodium — drained
1 green bell pepper — diced
1 red bell pepper — diced
1 onion — diced
2 cloves garlic — diced
2 teaspoons ground cumin
1 teaspoon dried cilantro
3 tablespoons rice vinegar — can use other vinegar such as red wine vinegar or apple cider vinegar

Method

Wash hands with soap and water.
Drain and rinse beans.
Put beans and canned tomatoes into large mixing bowl.
Dice peppers, onion, and garlic.
Add to mixing bowl.
Mix cumin, cilantro, and vinegar.
Pour on top of beans and vegetables.
Stir well.

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