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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