Black Bean Salsa
|
|
|
Categories: Beans, Southwest, Signature
Yield: 12 servings
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.
Mix everything together in a large bowl. This is a great make-ahead
recipe, because it must be refrigerated overnight. The salt
needs time to break down the tomatoes and other vegetables. This
recipe is actually best once marinated for 2 to 4 days.
Serves a crowd as an appetizer, with tortilla chips of course, and
serves 12 or more as a side salad (scoop onto a lettuce leaf) for a
Southwestern Fiesta Dinner.
From: Richard Douville Date: 04-04
From: Dale Shipp Date: 26 Apr 96
Please login or register to add your comments on this recipe. Add to favorites Like this recipe? Click here for more great recipe sites (Opens in a new window) Comments for this recipe:
|
|
|
