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CATEGORY CUISINE TAG YIELD
Grains Sauces, Pulses 2 1/2 cups

INGREDIENTS

1 Chile, Poblano roasted, peeled, stemmed seeded and diced
2 c Beans, Black, cooked rinsed
2 tb Juice, Pomegranate, fresh
1/4 c Bell Peppers, Red stemmed, seeded, diced
1/4 c Bell Peppers, Yellow stemmed, seeded, diced
2 Garlic cloves; roasted peeled, chopped
1 sl Onion, white (3/4" inch) roasted and chopped
1 tb Chiles Chipotle en adobo (canned)
1 tb Cilantro, fresh, chopped
1/4 ts Cumin Seed, toasted ground
Salt

INSTRUCTIONS

BLACK BEAN SALSA
=========================== > Directions < ==========================
Combine all ingredients in nonreactive bowl; toss briefly in saute pan over
medium heat; salt to taste.
Scale-up: Can be scaled up in direct proportion.
=========================> Credits and Notes <=====================
Source: book: Adapted from Salsa by Reed Hearon 1993 Reprinted in Food Arts
Magazine, June 1993, page 82
[ shared by Dorothy Hair Davis 3/94]
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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