Title: Black Bean Salsa
Categories: Sauces, Pulses
Yield: 2 1/2 cups

------------------------------BLACK BEAN SALSA------------------------------
1 Chile, Poblano
-roasted, peeled, stemmed
-seeded and diced
2 c Beans, Black, cooked
- rinsed
2 tb Juice, Pomegranate, fresh
1/4 c Bell Peppers, Red
- stemmed, seeded, diced
1/4 c Bell Peppers, Yellow
- stemmed, seeded, diced
2 Garlic cloves; roasted
- peeled, chopped
1 sl Onion, white
- (3/4" inch)
- roasted and chopped
1 tb Chiles Chipotle en adobo
- (canned)
1 tb Cilantro, fresh, chopped
1/4 ts Cumin Seed, toasted
-ground
Salt

=========================== > Directions < ==========================

Combine all ingredients in nonreactive bowl; toss briefly in saute pan over
medium heat; salt to taste.

Scale-up: Can be scaled up in direct proportion.

=========================> Credits and Notes <=====================

Source: book: Adapted from Salsa by Reed Hearon 1993 Reprinted in Food Arts
Magazine, June 1993, page 82

[ shared by Dorothy Hair Davis 3/94]

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini