Black Bean Salsa

Name: Black Bean Salsa
Prep time: 15 min
Total time: 2 h
Yield: about 5 cups
Ingredients: 1 can (14.5 oz.) (410 g) Petite diced tomatoes, canned; 1 can (10 oz.) (285 g) Rotel, canned; ¼–½ cup (40–80 g) Onions, chopped; ½ Tbsp. (7.7 g) Lime juice; 1 tsp. (6.0 g) Salt; To taste Cilantro, chopped; 1 can (10 oz.) (285 g) Tomatoes w/ jalapeños, canned; 1 can (15 oz.) (240 g) Black beans, drained, canned; 1 clove (3 g) Garlic, minced; ½ tsp. (1.0 g) Cumin; ½ tsp. (2.1 g) Sugar; ½ tsp. (1.0 g) Chili powder

Chunky no-cook salsa of tomatoes, black beans, and chiles.

[[Recipes]] [[Appetizers & Dips]]

Dips & Spreads

Ingredients

Ingredients for this recipe, with a checkbox to mark each as gathered
Gathered	Amount	Ingredient
	1 can (14.5 oz.) (410 g)	Petite diced tomatoes, canned
	1 can (10 oz.) (285 g)	Rotel, canned
	¼–½ cup (40–80 g)	Onions, chopped
	½ Tbsp. (7.7 g)	Lime juice
	1 tsp. (6.0 g)	Salt
	To taste	Cilantro, chopped
	1 can (10 oz.) (285 g)	Tomatoes w/ jalapeños, canned
	1 can (15 oz.) (240 g)	Black beans, drained, canned
	1 clove (3 g)	Garlic, minced
	½ tsp. (1.0 g)	Cumin
	½ tsp. (2.1 g)	Sugar
	½ tsp. (1.0 g)	Chili powder

Instructions

Mix all ingredients together.
Refrigerate at least 2 hours to blend flavors; overnight is best.

Notes

No-cook, so cookTime is omitted rather than shown as N/A. prepTime and yield estimated. Equipment — Required: Mixing bowl; Special tools: None Make-ahead: Yes.