Black bean salsa (hearon)
2 1/2 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Chile, Poblano roasted, peeled, stemmed seeded and diced | |
| 2 | cups | Beans, Black, cooked rinsed |
| 2 | tablespoons | Juice, Pomegranate, fresh |
| ¼ | cup | Bell Peppers, Red stemmed, seeded, diced |
| ¼ | cup | Bell Peppers, Yellow stemmed, seeded, diced |
| 2 | Garlic cloves; roasted peeled, chopped | |
| 1 | slice | Onion, white (3/4\" inch) roasted and chopped |
| 1 | tablespoon | Chiles Chipotle en adobo (canned) |
| 1 | tablespoon | Cilantro, fresh, chopped |
| ¼ | teaspoon | Cumin Seed, toasted ground |
| Salt | ||
Directions
BLACK BEAN SALSA
=========================== > Directions < ========================== Combine all ingredients in nonreactive bowl; toss briefly in saute pan over medium heat; salt to taste.
Scale-up: Can be scaled up in direct proportion.
=========================> Credits and Notes <===================== Source: book: Adapted from Salsa by Reed Hearon 1993 Reprinted in Food Arts Magazine, June 1993, page 82 [ shared by Dorothy Hair Davis 3/94]
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