Recipes
Black Bean Salsa with Cilantro and Chiles

This salsa will be bold and spicy if you include the seeds and ribs from the fresh chiles. If you want a milder salsa, discard the seeds and ribs. If you want the salsa even hotter, use one serrano and one jalapeno chile. If, for some reason, you have leftovers, cook some rice, toss in some grated Cheddar cheese, and make a black-bean-salsa-and-rice burrito. Yum!

Ingredients
2 cans (15 ounces each) black beans, drained and rinsed
4  green onions, including green tops, finely chopped
2  plum tomatoes, cored, seeded, and cut into 1/2-inch dice
2  jalapeno chiles, including seeds and ribs, finely minced
1  yellow bell pepper, seeded, deribbed, and cut into 1/2-inch dice
1 cup chopped fresh cilantro leaves
 juice of 2 limes
2 tablespoons extra-virgin olive oil
1 teaspoon kosher {salt}
1 teaspoon ground {coriander}
1 teaspoon ground {cumin}
Directions
In a large bowl, combine the beans, green onions, tomatoes, chiles, bell pepper, and cilantro.

In a small bowl, stir together the lime juice, olive oil, salt, coriander, and cumin until the salt dissolves and the spices are blended. Pour over the bean mixture and stir gently to combine. Transfer to a serving bowl, cover, and set aside for 2 hours before serving to allow the flavors to meld.

Ease of Preparation: Easy

Preparation Time: 10 min
Cover and set aside for 2 hours

Servings: makes about 3 cups

Recipe By: Diane Morgan

From:  Delicious Dips
Used with permission of Chronicle Books

Chef Suggestions
This dip can be prepared up to 2 days in advance. Cover and refrigerate. Remove from the refrigerator 45 minutes before serving. Serve the salsa at room temperature.

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