Black Bean Salsa (lf)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Dutch | Sauces/dips | 7 | Cups |
INGREDIENTS
| 7 | c | Tomatoes, peeled coarsely |
| chopped | ||
| 2 | c | Sweet red peppers, chopped |
| 2 | c | Onions, chopped |
| 2 | c | Cider vinegar |
| 1 | c | Green pepper, chopped |
| 1/2 | c | Jalapeno peppers, seeded |
| minced | ||
| 3 | Garlic, minced | |
| 1/4 | c | Sugar |
| 1/4 | c | Tomato paste |
| 1 1/2 | t | Salt |
| 1 | t | Cumin |
| 19 | oz | Black beans, drained rinsed |
| 540 mL | ||
| 1/4 | c | Fresh coriander, chopped |
INSTRUCTIONS
In Dutch oven, combine all but beans and coriander, and bring to boil. Reduce heat and simmer, stirring often, for 60-90 mins or until thickened. Add beans and coriander and cook for 5 mins. Immediately fill and seal 2-cup canning jars, leaving 1/2" headspace. Process in boiling water bath for 20 mins. Per tbsp (15mL): 15 calories, trace fat 1 g protein, 3g carbo Contributor: Canadian Living Sept 96 Posted to recipelu-digest Volume 01 Number 272 by Cathleen <catht@interlog.com> on Nov 18, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 331
Calories From Fat: 61
Total Fat: 7.1g
Cholesterol: 8.4mg
Sodium: 1492.3mg
Potassium: 1456mg
Carbohydrates: 58.8g
Fiber: 20.4g
Sugar: 19.6g
Protein: 16g