Shelly's Recipe

SOUTHWESTERN BLACK BEAN SALSA WITH CORN & LIME

Category: Salsa/ Gucamole

2 cups drained and rinsed black beans
1 cup tomato sauce
1/2 cup diced roasted red bell peppers
1/2 cup corn kernels
Juice from one fresh lime
2 tbsp fresh minced cilantro
1/2 to 1 tbsp of chipotle peppers (in adobe sauce)
Salt to taste

Mince the chipotle peppers very well, if you like a fiery hot salsa then use the full 1 tbsp of chipotle peppers, if you prefer a mild salsa then back off and use just 1/2 a tbsp. Once the chipotle peppers are minced well combine them with the tomato sauce and mix well. Add the tomato mixture to the black beans, corn, roasted red bell peppers, cilantro and lime juice and mix well. Let the salsa rest for at least 2 hours under refrigeration before serving. Makes close to 4 cups salsa