Title: Black Bean Salsa
Categories: Salsa Sauce Legume Chile
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]

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