INGREDIENTS

INSTRUCTIONS

*SPEEDY TIME SAVING STEP: Skip cooking beans. Use canned black beans
instead, make sure they are drained well. Proceed with recipe.
In a medium bowl, combine the beans with water to cover by at least 3
inches and let them soak overnight.
Drain the beans. In a medium saucepan, combine the beans with water to
cover by at least 3 inches. Set over medium heat, bring to a simmer, and
cook uncovered, stirring once or twice, for 30 minutes. Stir in the salt
and cook another 20 to 30 minutes, or until just tender. Drain and cool
them.
In the open flame of a gas burner or under a preheated broiler, roast the
pepper, turning it often, until the peel is charred. In a closed paper bag,
or in a bowl covered with a plate, steam the pepper until cool (about 20
minutes). Rub away the charred peel, stem and core the pepper, and cut the
flesh into a 1/4 inch dice.
In a medium bowl, combine the beans, roasted red pepper, bottled salsa,
corn and green onions. Add enough tomato juice to give the mixture a loose,
salsa like texture (the amount will depend on the thickness of the bottled
salsa you have chosen). Stir in the cilantro. Cover and refrigerate at
least 1 hour. Adjust the seasoning. This salsa can be prepared up to two
days ahead.
NOTES : Very Colorful!  Great served with tortilla chips.  Can also be used
as a condiment for fish and chicken.
Recipe by: El Paso Chile Co.'s TX Border Ckbk/W. P. Kerr & Norma Kerr
Posted to MC-Recipe Digest V1 #498 by Lynn Cage <redcage@inlink.com> on Mar
3, 1997.

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