FIESTA BEAN SALSA
- 1 CAN ORGANIC BLACK BEANS - RINSED AND DRAINED
- 1 CAN ORGANIC KIDNEY BEANS - RINSED AND DRAINED
- 1 CAN ORGANIC PINTO, NAVY OR GARBANZO BEANS - RINSED AND DRAINED
- 1 CAN ORGANIC SWEET CORN - DRAINED
- 1 CUP TOMATO (ANY VARIETIES) - CHOPPED
- 1 CUP SWEET PEPPER (ANY VARIETIES) - FINELY CHOPPED
- 2 CUPS ONIONS - FINELY CHOPPED
- 1/2 CUP SPRING OR GREEN ONION - FINELY CHOPPED
- 4 CLOVES GARLIC - MINCED
- 1/4 CUP CELERY LEAF OR SMALLAGE - FINELY CHOPPED
- 1/4 CUP LIME OR LEMON JUICE
- 1/4 CUP RED WINE VINEGAR
- 1/4 OLIVE OIL
- 3 TBS. FRESH CILANTRO - MINCED
- 1 tsp. DRIED OREGANO
- 1 tsp. CELERY SEED
- 2 tsp. CAYENNE PEPPER POWDER
- SALT AND PEPPER TO TASTE
IN A LARGE MIXING BOWL, WHISK TOGETHER: LIME JUICE, VINEGAR, OLIVE OIL, CILANTRO, CAYENNE POWDER, OREGANO, CELERY SEED AND A PINCH OF SALT AND PEPPER. ADD REMAINING INGREDIENTS, MIX WELL AND CHILL FOR AT LEAST 2 HOURS BEFORE SERVING. PLACE IN A LARGE SERVING BOWL, AND PRESENT WITH (SCOOPABLE) CORN TORTILLA CHIPS.
NOTE: ADDITIONS TO THIS SALSA MAY INCLUDE: CHOPPED HOT PEPPERS, CHOPPED AVACADO, ROASTED PEPPERS AND GARLIC, OR CHOPPED CUCUMBERS. ALSO, AS A MAIN DISH, SERVE OVER FRESH SALAD GREENS WITH FINE CHEESE AND WINE.
MAKES APPROX. 12 SIDE SERVINGS.