Friday, March 27, 2009

Fresh Tomato and Black Bean Salsa

4 C chopped vine-ripened tomatoes
2 C dried black beans, cooked in salted water until tender, cooled (about 2 cups) or used canned beans but rinse them properly
1 C small diced red onions
1 large fresh jalapeno, seed and cut into small dice
1/2 C loosely packed chopped fresh cilantro leaves
1 T chopped fresh parsley leaves
1 T chopped garlic
Salt
Freshly ground black pepper
6 T fresh lime juice
1 T extra-virgin olive oil

Combine the first seven ingredients in a mixing bowl. Season with salt and pepper. Add the lime juice and olive oil. Mix well.