Black Bean Salsa

Ingredients

• 1-15 OZ. CAN BLACK BEANS, RINSED AND DRAINED
• 2 T ALBERT AGNOR’S BEAN SEASONING
• 2 T OLIVE OIL
• 1 T FRESH LIME JUICE
• ½ CUP RED BELL PEPPER, DE-SEEDED AND DICED
• ½ CUP YELLOW BELL PEPPER, DE-SEEDED AND DICED
• ½ CUP RED OR PURPLE ONION, DICED
• ½ CUP DICED TOMATO
• 2 T BALSAMIC VINEGAR
• 1 T CHOPPED JALAPENO
• 1 T CHOPPED FRESH CILANTRO

Directions

• COMBINE BEANS, BEAN SEASONING, LIME JUICE AND OLIVE OIL
• MICROWAVE 2 MINUTES, STIRRING AFTER 1 MINUTE
• SET ASIDE. PREPARE AND COMBINE THE REMAINING INGREDIENTS
• ADD TO BEAN MIXTURE. STIR WELL AND REFRIGERATE SEVERAL HOURS OR OVERNIGHT BEFORE SERVING
• GARNISH WITH FRESH CILANTRO, IF DESIRED
• SERVING SUGGESTIONS: WITH FAJITAS, AS A SIDE SALAD, A DIP OR AS A GARNISH WITH MEAT.
• OPTIONAL: ADD 1 CAN DRINED SHOEPEG CORN