Food & Cooking Recipes Appetizers Black Bean Salsa with Tortilla Chips Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Richard Gerhard Jung Yield: Makes 2 cups salsa and 48 chips Oven-baked tortilla chips accompany hearty salsa thick with black beans, tomatoes, scallions, cilantro, and jalapeno pepper. Ingredients 6 flour tortillas (each 7 ½ inches) Olive-oil, cooking spray For the Salsa One 19-ounce can black beans 1 small tomato, seeded, cut into ½-inch dice 2 scallions, finely chopped 1 jalapeno pepper, seeds and membranes removed, minced ½ cup chopped fresh cilantro 2 tablespoons freshly squeezed lime juice ½ teaspoon coarse salt Directions 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. 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. Rate it Print