| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegetarian |
Vegtime1 |
4 |
servings |
INGREDIENTS
| 2 |
c |
Cooked or canned black beans |
|
|
Rinsed and drained if canned |
| 1/4 |
c |
Diced red onion |
| 1/2 |
c |
Diced green bell pepper |
| 1 |
c |
Diced tomato |
| 1 |
lg |
Clov garlic; minced |
| 1 |
ts |
Ground cumin |
| 1/4 |
c |
Chopped fresh cilantro |
| 3 |
tb |
Fresh lime juice |
| 1 |
tb |
Chopped chile pepper; or to taste |
|
|
Salt; to taste |
INSTRUCTIONS
MAKES 4 CUPS DAIRY-FREE
Serve this salsa as a side dish or topping for grain and/or
vegetables. Canned beans are acceptable here.
In serving bowl, combine all ingredients.
Cover and let stand at least 30 minutes to allow flavors to develop.
If prepared more than a few hours ahead, chill and return to room
temperature before serving.
PER 1/2-CUP SERVING: 67 CAL.; 4G PROT.; 0 TOTAL FAT (0 SAT. FAT); 13G
CARB.; 0 CHOL.; 3MG SOD.; 4G FIBER.
Recipe by: Vegetarian Times Magazine, August 1998, page 35
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