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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Black Bean Salsa   
    Categories: Salsa   
         Yield: 12 Servings   
      
         1 lb Dry black beans; cooked   
         3 lb Ripe tomatoes; chopped   
         1 lg Onion; diced small   
         1    Red bell pepper; diced   
         1    Green bell pepper; diced   
       1/4 c  Olive oil   
         2 tb Chili powder;   
              - or more to taste   
       3/4 c  Lime juice; or more to taste   
         2 tb Salt; or more to taste   
         4    Jalapenos; minced   
         1 bn Fresh cilantro; chopped   
      
     This is another flexible recipe, with quantities added to taste. Get   
     plenty of beans and tomatoes, since this color-texture combination is   
     very pretty indeed. Step up the heat with more (and various) hot   
     peppers if desired.   
      
     Chop the tomatoes large for salad; chop them smaller for dipping   
     salsa. Mix everything together in a large bowl.   
      
     This is a great make-ahead recipe, because it must be refrigerated   
     overnight. The salt needs time to break down the tomatoes and other   
     vegetables. This recipe is actually best once marinated for 2 to 4   
     days.   
      
     Recipe by Richard Douville   
      
   MMMMM   
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