Black Bean Salsa with Tortilla Chips
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Martha Stewart Living, July 2001
- Yield Makes 2 cups salsa and 48 chips
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Ingredients
- 6 flour tortillas (each 7 1/2 inches)
- Olive-oil, cooking spray
For the Salsa
- One 19-ounce can black beans
- 1 small tomato, seeded, cut into 1/2-inch dice
- 2 scallions, finely chopped
- 1 jalapeno pepper, seeds and membranes removed, minced
- 1/2 cup chopped fresh cilantro
- 2 tablespoons freshly squeezed lime juice
- 1/2 teaspoon coarse salt
Directions
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Preheat broiler. Rinse beans under cold running water. Make salsa: Place 1/4 cup black beans in the bowl of a food processor. Pulse until coarsely chopped; transfer to a bowl. Add remaining beans, tomato, scallions, jalapeno, cilantro, lime juice, and salt. Stir to combine; set aside.
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Make chips: Cut each tortilla into eight wedges. Arrange on a baking tray; coat with cooking spray. Place under broiler, and bake until crisp and golden brown, 1 to 2 minutes per side. Transfer chips to a wire rack to cool. Serve salsa with chips.
This is a keeper! The jalapeno without the seeds didn't make it really spicy, so I'll probably add the seeds next time to jazz it up a bit. Even so, it was awesome and the cilantro really adds that special flavor. Great!!
I made the salsa and it's wonderful. The lime is very good. You can vary it up - I used more tomato and no jalapeno - and it comes out great.
AFTER FINDING OUT HOW GOOD BEANS ARE FOR US, AND LOVING SALSA, I HAD TO HAVE THIS RECIPE. WE MAKE SALSA ALMOST ONCE A WEEK. USE IT ON EGGS, AND SANDWICHES.