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Fresh Tomato and Black Bean Salsa
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4 cups chopped vine-ripened tomatoes
2 cups dried black beans, cooked in salted water until tender, cooled (about
2 cups)
1 cup small diced red onions
1 large fresh jalapeno, seed and cut into small dice
1/2 cup loosely packed chopped fresh cilantro leaves
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped garlic
Salt
Freshly ground black pepper
6 tablespoons fresh lime juice
1 tablespoon extra-virgin olive oil
Crispy corn tortilla chips
Combine the first seven ingredients in a mixing bowl. Season with salt and pepper. Add the lime juice and olive oil. Mix well. Spoon into a serving bowl and serve with the chips.
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Other Recipes from this Episode
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