Black Bean Salsa

Yield: About 3 cups

This salsa is very tasty as a dip for chips, a filling for tacos, or an accompaniment to fish or rice. I especially like using it when making nachos too.

• 2 cups canned black beans*, drained and rinsed
• 1 large tomato, seeded and coarsely chopped
• 2 cloves garlic, minced
• 2 jalape–o peppers, stemmed and minced
• 2 scallions, white and green parts, thinly sliced
• 1 small red onion, chopped into 1/4-inch dice
• 2 Tablespoons fresh cilantro, chopped
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 Tablespoon olive oil
• 1 1/2 teaspoons red wine vinegar
• 1 1/2 teaspoons fresh lemon juice
• Salt and freshly ground black pepper

Combine all the ingredients except the salt and pepper in a large bowl. Stir gently. Season to taste with salt and pepper. Cover and refrigerate for at least 2 hours or until well chilled.

*This is actually better made with canned beans than with freshly cooked beans.