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Black Bean Salsa

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“My wife and I cobbled together this recipe a couple of years ago, and we've been making AND EATING it ever since. It is even fairly healthy!”
READY IN:
20mins
YIELD:
4 cups, about
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium bowl, whisk oil, lime juice, cilantro, jalapeno peppers, garlic, cumin, salt, and pepper.
  2. Add bell red and green peppers and both types of onions, and toss well.
  3. Add beans, and toss again.
  4. Cover, and refrigerate several hours or overnight, mixing occasionally.
  5. Taste, and adjust seasonings as necessary; extra salt and black pepper do wonders, even though Glenda gets upset if I add too much salt.
  6. Toss well before serving, or drain if desired (only if you are a real wimp!) This recipe should be doubled or tripled!
  7. It keeps a long time in the refrigerator, and it tastes great!
  8. Actually, the longer it sets, the better it tastes, so make it in advance if you can.

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