Black Bean Salsa (hearon) Recipe
Yield: 2 1/2 cupsRecipe by luhu.jp
Ingredients:
BLACK BEAN SALSA
1: Chile, Poblano roasted, peeled, stemmed seeded and diced
2 cup: Beans, Black, cooked rinsed
2 tbsp: Juice, Pomegranate, fresh
1/4 cup: Bell Peppers, Red stemmed, seeded, diced
1/4 cup: Bell Peppers, Yellow stemmed, seeded, diced
2: Garlic cloves, roasted peeled, chopped
1 slice: Onion, white, (3/4" inch) roasted and chopped
1 tbsp: Chiles Chipotle en adobo, canned
1 tbsp: Cilantro, fresh, chopped
1/4 tsp: Cumin Seed, toasted ground
Salt,
Directions:
=========================== > 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]
Source from luhu.jp
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]
Source from luhu.jp