Tuesday, December 05, 2006

Black Bean Salsa

1 lb Dry black beans, cooked
3 lb Ripe tomatoes, chopped
1 Large onion, diced small
1 Red bell pepper, diced
1 Green bell pepper, diced
1/4 c Olive oil
2 tb Chili powder, more to taste
3/4 c Lime juice, more to taste
2 tb Salt, more to taste
4 Jalapenos, minced
1 Bunch fresh cilantro,chopped
This is another flexible recipe, with quantities added to taste. Get plenty of beans and tomatoes, since this color-texture combination is very pretty indeed. Step up the heat with more (and various) hot peppers if desired. Chop the tomatoes large for salad; chop them smaller for dipping salsa.


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