by Kate Heyhoe
Makes 2 cups
Seasoned canned beans come to the rescue when time is short and every second counts. Whip up this flavorful, mildly zesty bean salsa in 2 minutes (literally!) to keep the fans cheering. If you have more time, add other chopped fresh vegetables, such as red, yellow or green peppers, fresh tomatoes, jicama, jalapeño, cucumber, or red onion. To make a more spreadable dip, mash the beans with 2 or 3 tablespoons sour cream before adding the vegetables.
1 (15-ounce) can seasoned black beans, such as Ranch Style or other brand
2 green onions
1/2 teaspoon ground cumin
1/4 to 1/2 teaspoon dried oregano, crushed
1/2 teaspoon red or green Tabasco, or to taste
1. Pour the beans into a bowl.
2. Trim and chop the green onions and add to the bowl.
3. Cut the lime in half and squeeze in the juice.
4. Stir in the cumin, oregano, and Tabasco. Taste and adjust the seasonings as desired. If you have the time, allow 15 to 30 minutes for the flavors to blend. Serve at room temperature with chips or as a salsa.
Copyright © 1999, Kate Heyhoe. All rights reserved.
This page created January 1999
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