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Rating: 5/5 (1 vote cast)

Meal Type: Appetizer
Total Time:
Cook Method: Stove
Cuisine: Mexican
     Serving Size: 7 - Change
Nutritional Facts
Servings Per Recipe: 7

Amount Per Serving
Calories 207
% Daily Value**
Total Fat 1g
1%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 1290mg
54%
Total Carbohydrate 41g
14%
Dietary Fiber 9g
36%
Sugars 18g
Protein 9g
Vitamin A  32%Vitamin C  178%
Calcium  10%Iron  25%
Potassium  32%Vitamin E  6%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Black Bean Salsa

Recipe Tags: Salsa Recipes

Date Added: June 11, 2009

Ingredients:

2 Cups Cider Vinegar
1/4 Cup Sugar brown to taste
1/4 Cup Tomato Paste (4 oz.)
1 1/2 Teaspoons Salt pepper to taste,
1 Teaspoon Cumin Seed powdered (optional)
1 Cup Green Bell Pepper chopped
2 Cups Onions chopped
3 Garlic minced
7 Cups Tomatoes peeled, coarsely chopped
2 Cups Sweet Red Peppers chopped
1/2 Cup Jalapeno Pepper seeded, minced
19 Ounces Black Beans drained, rinsed (540 mL)
1/4 Cup Cilantro chopped
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Directions:

1. In Dutch oven, combine all but beans and coriander, and bring to boil.

2. Reduce heat and simmer, stirring often, for 60-90 minutes or until thickened.

3. Add beans and coriander and cook for 5 minutes Immediately fill and seal 2-cup canning jars, leaving 1/2" headspace.

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Dietary Notes:
This recipe is low-fat with 0.71g per serving, low-saturated fat with 0.14g per serving and low-cholesterol with 0mg per serving

This recipe is high in Vitamin A with 32% of your daily recommended intake per serving. This recipe is high in Vitamin C with 178% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Beans, Bell Pepper, Tomato, Sulfites, Garlic, Natural Sweeteners, Vinegar, Cilantro, Onion allergies.
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