MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Black Bean Salsa
 Categories: Salsa
      Yield: 12 Servings
 
      1 lb Dry black beans; cooked
      3 lb Ripe tomatoes; chopped
      1 lg Onion; diced small
      1    Red bell pepper; diced
      1    Green bell pepper; diced
    1/4 c  Olive oil
      2 tb Chili powder;
           - or more to taste
    3/4 c  Lime juice; or more to taste
      2 tb Salt; or more to taste
      4    Jalapenos; minced
      1 bn Fresh cilantro; chopped
 
  This is another flexible recipe, with quantities added to taste. Get
  plenty of beans and tomatoes, since this color-texture combination is
  very pretty indeed. Step up the heat with more (and various) hot
  peppers if desired.
  
  Chop the tomatoes large for salad; chop them smaller for dipping
  salsa. Mix everything together in a large bowl.
  
  This is a great make-ahead recipe, because it must be refrigerated
  overnight. The salt needs time to break down the tomatoes and other
  vegetables. This recipe is actually best once marinated for 2 to 4
  days.
  
  Recipe by Richard Douville
 
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