Makes 3 cups
1 can black beans, drained and rinsed (15 oz.)
1 C tomatoes, seeded, diced
1/2 C red onion, diced
1/2 C fresh cilantro, minced
2 T. jalapeno, seeded, minced
2 T. fresh lime juice
1 T. olive oil
Salt and pepper
Combine all ingredients in a bowl, tossing well to coat. Chill salsa until ready to serve.
January 30, 2008
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This Black Bean Salsa is really yummy in the Chicken Tortilla Soup, along with fresh avacados and tortilla chips. I like to make the salsa first, and then use the leftover red onion for part of the onion in the soup recipe.
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