Spicy Black Bean Salsa

by WW
(Fort Smith, Arkansas)

I came up with this when I tried to replicate a South American restaurant's salsa. I couldn't figure it out - darn them! - but I decided I liked my recipe just as much! It's very basic.






Ingredients

- 1 red bell pepper
- 1 green bell pepper
- 1 sweet onion
- 1 can of black beans
- 1 can of sweet corn
- 1 can of diced tomatoes
- 1 large can of diced jalapenos
- Olive/oil or low-fat Italian dressing
- Minced garlic/garlic powder to taste (I prefer garlic salt, which is probably unhealthy!)
- Black or pepper to taste
- Salt to taste
- Cumin to taste
- Chili powder to taste

Optional: 1 can of black eyed peas

Method

Dice the whole vegetables and pour the canned ones (excluding the jalapenos) into a strainer to remove excess juice. You'll need a good-sized bowl in which to combine all of the vegetables.

A can of black eyed peas is optional because most people are happy with the black beans, but sometimes the black eyed peas gets compliments. (I have no idea.)

I've found that even people who didn't previously like jalapenos complain if I don't use the entire can of jalapenos. For maximum heat, pour the entire contents into the bowl, juice and all. Pour in olive oil or low-fat Italian dressing - you want enough to saturate the mixture. If you don't care for Italian dressing, just use olive oil.

Then add some form of garlic, black or red pepper, salt, a generous amount of cumin and chili powder, and mix it all up. If you are having a large party, double the ingredients and you'll have enough salsa for lunch for a few days! The salsa is also good on fish, should your guests demand meat. (The men in my family often do.)

Hope you enjoy this "starter" recipe. My friends inhale it. :)