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Black Bean Salsa


Serving Size : 3

2 cups drained canned black beans
1/3 cup diced red bell pepper
1/4 cup finely chopped purple onion
1/4 cup diced unpeeled cucumber
2 tablespoons diced celery
2 tablespoons minced jalapeno pepper
1 tablespoon chopped fresh basil
2 tablespoons olive oil
2 tablespoons tomato juice
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 1/2 teaspoons chopped fresh thyme
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 clove garlic, crushed

Combine all ingredients in a bowl, and stir well. Cover and chill at least 30 minutes.

Yield: 3 cups (serving size: 1/4 cup).




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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