INGREDIENTS

INSTRUCTIONS

Pantry notes -- Select small oval black beans. Drain canned beans in a
sieve and rinse thoroughly under cold water. Try canned stewed tomatoes
with Jalapeno peppers, chili powder, cumin, and pepper (Del Monte has one;
S&W).  Drain, reserve the liquid;  chop the tomatoes (thumbnail size).
Avoid seeds and watery pulp. Select a light salad oil: olive, safflower,
corn, canola, blend, etc.
~ Combine ingredients before 'optionals.'  Taste and add salt and pepper, a
few more chilis, cinnamon, and/or oregano. If too dry, add some tomato
liquid. Store in the refrigerator until well chilled, at least 4 hours.
Serve as a salad on shredded iceburg or mixed leaf lettuce.  Greatest as a
filling for a QUESADILLA with a little shredded monterey jack cheese! (Heat
skillet to medium high; spray one side of a flour torilla with vegetable
oil; place oiled side down in the skillet; spoon on some filling.  Top with
cheese.  Cover with another torilla.  After about 2 minutes, spray the top
torilla and turn it; brown about 1 minute.  Serve with sauce casera.)
This idea's popular!  Continue to tweak the seasonings and proportions.
Feniger and Milliken (Two Hot Tamales) have a similar idea on page 158 of
their City Cuinsine book (1989).  Del Monte ad (1989) suggests similar
spices to make a salsa from their canned tomatoes.  Recently (May 1996)
Lucky supermarkets introduced a chicken salad from their deli that
resembles this. - May 13, 96

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