Salsa Fresco con Frijoles Negros

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Tasty, easy-to-prepare salsa with black beans for added protein :)

Preparation time: 45 min
Cooking time: 0 min

Serves: 6-8

Dietary guidance: v v 

Tags: side · appetizer ·


6 roma tomatoes
1/2 large red onion
7-8 oz black beans (~1/2 can), rinsed
1 clove garlic
1-2 jalapeño peppers
1-2 fresno peppers (red)
1-2 serrano peppers
1/2-1 habanero pepper
juice from 1/2 lime
2-3 tablespoons fresh chopped cilantro


Chop tomatoes and onions into 1/4 in pieces (finer or coarser depending on your taste). I prefer to only use the outer, meaty part of the tomatoes, but you can include the seeds/pulpy part if you want. Mix tomatoes, onions, and black beans in a large bowl. Mince garlic and add to the mix. Finely chop all peppers and add them. Add chopped cilantro. Mix well. Squeeze lime juice over the entire mixture and mix again to distribute evenly.

You can adjust the amount of each type of pepper depending on how spicy you want the salsa to be. I suggest starting with the lower range of the number of chilis I have suggested. Then let the salsa sit for several hours or overnight so the flavors have a chance to blend. Taste it after that and then add more chilis if it is not spicy enough.

Serve with tortilla chips or add to mexican dishes or salads.

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