Black Bean Salsa

This salsa recipe can be “heated up” by using a variety of hot peppers in place of the jalapenos

Ingredients:

1 lb dry black beans, cooked, drained
3 lbs ripe tomatoes, chopped
1 large onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1/4 cup olive oil
2 TBSP Chili powder
3/4 cup lime juice
2 TBSP salt
4 jalapenos (or other hot peppers) minced
1 bunch fresh cilantro, chopped

Instructions:

In a large bowl, combine all the ingredients and stir until well mixed. Cover and refrigerate until chilled, about 30 minutes. Serve with your favorite Mexican dishes.