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    You are in: Home / Recipes / Black Bean Salsa Recipe
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    Black Bean Salsa

    Black Bean Salsa. Photo by Lavender Lynn

    1/2 Photos of Black Bean Salsa

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    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    Mulligan's Note:

    Found this recipe a while ago and decided to include it here so I wouldn't forget it.

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    Units: US | Metric


    1. 1
      Drain and rinse both cans. Place in bowl.
    2. 2
      Next, add rest of ingredients, and mix throughly.
    3. 3
      Serve room temperature.
    4. 4
      Don't worry about keeping leftovers, the avocado gets mushy when stored overnight.

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    Ratings & Reviews:

    • on June 14, 2009


      I followed this recipe right on down & was even able to use some Mexican oregano that I had on hand & it all came together very nicely! The one thing I did a little differently, though, was to tone down on the avicado (used just half of one! Thanks so much for posting it! [Tagged, made & reviewed in the FAMILY PICKS par of ZWT5]

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    • on June 14, 2009


      Easy to make. Nice Balance of ingredients. Instead of 1 jalapeno, I used 1/2 jalapeno and 1/2 serrano pepper. I also added a little cumin and used mexican oregano. Made for ZWT5 for the Genies of Gourmet.

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    • on June 14, 2009


      This was a big hit, everyone loved it. Easy to make. This is a keeper. Thank You. Made for ZWT 5, Family Pick-Sultans of Spice.

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    Nutritional Facts for Black Bean Salsa

    Serving Size: 1 (167 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 198.9
    Calories from Fat 68
    Total Fat 7.5 g
    Saturated Fat 1.1 g
    Cholesterol 0.0 mg
    Sodium 39.6 mg
    Total Carbohydrate 29.4 g
    Dietary Fiber 8.7 g
    Sugars 2.7 g
    Protein 7.6 g

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