Yield: 8 Servings
|⅔ cup||Black beans; cooked until tender and drained|
|½ bunch||Cilantro; chopped|
|⅓ cup||Red bell peppers; seeded, and diced the size of the beans|
|2 tablespoons||Olive oil|
|1 \N||Lime, juiced|
|2 dashes||Tabasco sauce (or to taste)|
|\N \N||Salt (to taste)|
|\N \N||Pepper (to taste)|
In a medium bowl place all of the ingredients and stir them together.
Let the relish sit for 1 hour before serving it.
Source: Chez Melange - Redondo Beach, California "Southern California Beach Recipe" by Joan and Carl Stromquist ISBN: 0-9622807-3-9 Typed for you by Karen Mintzias