Yield: 8 servings
Measure | Ingredient |
---|---|
1 \N | 15-oz can black beans, drained & rinsed well under running water |
2 tablespoons | Olive oil |
1 \N | Garlic clove, minced |
2 \N | 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 |
\N \N | Freshly ground black pepper to taste |
\N \N | 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 |
\N \N | Salt & freshly ground black pepper to taste |
\N \N | Tortilla chips |
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>