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Fresh Tomato And Black Bean Salsa

  • Yield: 6 to 8 servings


  • 4 cups chopped vine-ripened tomatoes
  • 2 cups dried black beans, cooked in salted water until tender, cooled (about 2 cups)
  • 1 cup small diced red onions
  • 1 large fresh jalapeno, seeded and cut into small dice
  • 1/2 cup loosely� packed chopped fresh cilantro leaves
  • 1 tablespoon chopped fresh parsley leaves
  • 1 tablespoon chopped garlic
  • Salt
  • Freshly ground black pepper
  • 6 tablespoons fresh lime juice
  • 1 tablespoon extra-virgin olive oil
  • 80 crispy corn tortilla chips


  • Combine the first seven ingredients in a mixing bowl. Season with salt and pepper. Add the lime juice and olive oil. Mix well. Spoon into a serving bowl and serve with the chips.