Black Bean Salsa - xpst

[Guest guest]

xpost elf, veg

 

We eat beans lots; always have. (Growing up in Southern California in the 40's,

50's and 60's, it was mostly pinto beans...and maybe chili beans made with

pintos and pinks...and some navy bean soup -- but never black beans. Never saw

or heard of them until I was an adult in Oregon! It's so nice to know that beans

are now HEALTH FOOD!! Yippeee!!!) Here is a recipe that uses black beans - we

are going to try maybe today.

 

Brenda

 

* Exported from MasterCook *

 

Black Bean Salsa

 

Recipe By :Vegetarian Barbecue & Other Pleasures of the Harvest

Serving Size : 0 Preparation Time :0:00

Categories : Beans

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups black beans -- cooked

-- or 2 15-ounce cans, drained

1 fresh jalapeno pepper -- diced

1/4 cup diced red bell pepper

1/4 cup diced yellow bell pepper

3 green onions -- sliced (3 to 4)

2 tablespoons chopped cilantro

1 cloves garlic -- crushed (1 to 2)

1/4 cup diced tomato

3 tablespoons olive oil

2 limes -- (juice and zest)

salt and pepper to taste

 

Mix all ingredients. If the jalapeno is too hot for your taste, remove its seeds

or use a little less of its flesh. Let flavors blend for 1 to 2 hours. Makes

3-1/2 cups.

 

Typist: Brenda Adams <brendaadams

 

Source:

" Vegetarian Barbecue & Other Pleasures of the Harvest; Patti Bess; 1998 "

Yield:

" 3 1/2 cups "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 1770 Calories; 47g Fat (22.9% calories

from fat); 87g Protein; 267g Carbohydrate; 62g Dietary Fiber; 0mg Cholesterol;

36mg Sodium. Exchanges: 16 Grain(Starch); 4 1/2 Lean Meat; 2 Vegetable; 1

Fruit; 8 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0