Source: dLife

Black beans combined with garlic, onion and jalapeño make a zesty salsa.

Servings

15.5 oz canned black beans , rinsed and drained
1 large tomato , seeded and coarsely chopped
2 medium garlic cloves , minced
1 whole jalapeno pepper , seeded and minced
2 scallions , trimmed and minced
0.5 red onion , diced
2 tbsp fresh cilantro , chopped (optional)
1 tsp chili powder
1 tsp ground cumin
1 tsp extra virgin olive oil
1 tsp red wine vinegar
1 tsp fresh lemon juice
1 pinch kosher salt
1 pinch black pepper , freshly ground

1 In large bowl, toss beans, tomato, garlic, peppers, onions, chili powder, cumin, olive oil, vinegar, lemon juice, salt, black pepper, and cilantro.
2 Cover and refrigerate at least 1 day, up to 3 days, before serving.

PLEASE NOTE: This recipe contains canned beans. The nutrition facts given will be slightly inaccurate, because the analysis includes the salted water in which the beans are canned. When you drain and rinse these beans, you reduce the sodium content by about 40 percent.