≡ Menu

Black Beans with Salsa on Toast

This recipe makes for an easy treat to make in a hurry. There are also very few ingredients, so it’s ideal to make if you haven’t done your grocery shopping for the week!


Makes 2 servings

1/2 cup dry black beans, or 2 cups canned black beans, drained and rinsed
salt, to taste
garlic powder, to taste
ground cumin, to taste
1 teaspoon thinly sliced jalapeno pepper
1 large tomato, chopped
1/4 cup chopped onion
4 slices toast, or 2-4 tortillas


Start with black beans. You can boil them from scratch for about 2 hours after soaking overnight. Do not undercook. Or you can make life easier and simply use heated canned beans.

Season cooked beans with salt, garlic powder, and cumin and mash.

For the salsa, mix the jalapeno, tomato, and onion, adjusting amounts to taste.

Serve the beans and salsa on toast or with tortillas.

Per serving (1/2 recipe): 314 calories; 2.8 g fat; 0.5 g saturated fat; 8% calories from fat; 0 mg cholesterol; 15.4 g protein; 53.3 g carbohydrates; 6.7 g sugar; 12.5 g fiber; 445 mg sodium; 95 mg calcium; 4.5 mg iron; 18.8 mg vitamin C; 378 mcg beta-carotene; 0.6 mg vitamin E

Recipe from The Best in the World by Neal Barnard, M.D.; recipe by Maya Caribe, Cancun, Mexico.

Commenting Policy STOP & READ: I appreciate and read all comments, even though I do not always have the time to respond to each one. Your comments are extremely important to me, so keep them coming. Please, do not use just keywords in “Name” field; you MUST leave a real name, if you want to see your comment approved. Thinking of dropping your link spam? Save the effort: your comment will NEVER show up on this blog.
Your email address will not be published.

{ 0 comments… add one }

Leave a Comment

Next post:

Previous post:

%d bloggers like this: