Black Bean Salsa (Hearon)

Recipe Ingredients

1		Poblano chile*
2		Black beans - cooked, rinsed
2 tablespoons	30ml	Pomegranate juice - fresh
1/4 cup	59ml	Bell peppers - red
1/4 cup	59ml	Bell peppers - yellow
2		Garlic cloves - roasted, peeled, chopped
1		Onion - white, 3/4" inch thick, roasted and chopped
1 tablespoon	15ml	Cilantro - fresh, chopped
1 tablespoon	15ml	Chiles chipotle en adobo - canned
1/4 teaspoon	1.3ml	Cumin seed - toasted
		Salt

Recipe Instructions

* stemmed, seeded -- diced (roast and peel the poblano)

Combine all ingredients in a saute pan. Over medium hea toss for several minutes. Add salt to taste.

Trhasfer salsa to glass bowl and serve at room temperature.

Source:
Adapted from "Salsa" by Reed Hearon 1993. Reprinted in Food Arts Magazine, June 1993, page 82

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