Black Bean and Red Pepper Salsa

READY IN: 25mins
Recipe by Kumquat the Cat's friend

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.

Top Review by Jessica K

WHipped this up to have for lunch. Never thought of adding wine to salsa before, it was good! I used roasted red pepper strips instead of reg bells, just wanted to see. The beans, peppers, avocado, and wine all taste so good! Thanks for a new idea!

Ingredients Nutrition

Directions

  1. Heath olive oil in a 10" skillet over moderate heat. Add peppers and onion and saute until vegetables start to soften, about 3-4 minutes.
  2. Add garlic and saute 1 minute.
  3. Add wine and oregano and cook 3-4 more minutes, until vegetables are tender, but still have bite.
  4. Remove 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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