Tomatillos are a key ingredient for this black bean salsa. When a friend recently gave me fresh tomatillos from her garden, I dug through my old recipes to find this favorite from the 90s. Back then, it was a staple at many gatherings.
If you have leftovers, use the black bean salsa on Carnitas Nachos, Ribeye Tacos, or other Mexican dish.
By the way, did you know it’s Amazon Prime Day? I’ve been busy adding Amazon Affiliate links to my blog in anticipation of the big day. The links under One-butt kitchen needs will take you to Amazon. I’ll get a small commission on anything you buy at no additional cost to you. (Have you noticed the lack of annoying pop-up ads on my site? I’m trying to keep it that way!)
Preparation time: 20 minutes Total time: 20 minutes
One-butt kitchen needs:
- Herb Scissors
or Herb Roller Mincer
will make short work of slicing cilantro and Italian parsley.
- For recipes that call for minced garlic, chopped nuts, and various other diced foods, a Manual Food Chopper
works great.
- To squeeze a lime, use a Manual Citrus Juicer
or a Lemon Lime Squeezer
.
or 
will make short work of slicing cilantro and Italian parsley. 
works great. 
or a 
.Serves 6 to 12
Ingredients
- 2 15-oz cans black beans, slightly drained
- 1 cup Pace Medium Picante Sauce or Sadie’s Not As Hot Salsa (or your favorite salsa)
- 1/2 red bell pepper, diced
- 3 large tomatillos, diced (about 1/2 cup)
- 2 Campari tomatoes, diced
- 2 garlic cloves, minced
- 1/2 fresh Anaheim green chili
- 1/3 cup lightly packed cilantro leaves, sliced (about 1/2 bunch)
- 2 tbsp Italian parsley, sliced
- 1 tsp oregano
- 1 lime, juiced
- Tortilla chips
Directions
Slightly drain black beans. Add salsa, diced vegetables, and spices. Squeeze in the juice of one lime. Mix well. Serve with tortilla chips.
