Joe's key west salsa appetizer with black beans - hb
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 15-oz can black beans, drained & rinsed well under running water | |
| 2 | tablespoons | Olive oil |
| 1 | Garlic clove, minced | |
| 2 | Fresh tomatoes, skinned, seeded, & chopped or one 14 1/2-oz can chunky tomatoes, drained | |
| 1 | small | Onion, chopped |
| 1 | large | Garlic clove, peeled and minced |
| Freshly ground black pepper to taste | ||
| Juice of half a lemon | ||
| 2 | tablespoons | Finely chopped scallions |
| 1 | teaspoon | Minced fresh jalapeno OR |
| 2 | ounces | Canned chopped green chilies |
| 2 | teaspoons | Olive oil |
| 2 | teaspoons | Balsamic vinegar |
| Salt & freshly ground black pepper to taste | ||
| Tortilla chips | ||
Directions
FOR BLACK BEANS
FOR SALSA
Prepare black beans: In a small bowl, combine black beans, oil, garlic, and pepper. Transfer to a serving bowl and add lemon juice.
Garnish with scallions. Beans can be prepared in advance and refrigerated, but should be served warm or at room temperature.
Prepare salsa: In a medium-size glass bowl, combine tomatoes, onion, garlic, jalapeno, olive oil, balsamic vinegar, and salt and pepper to taste. Refrigerate for several hours. To serve: Place a spoonful of beans on a tortilla chip and top with salsa. Serves 8.
House Beautiful/Sept/94 Scanned & fixed by Di Pahl & <gg>