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Black Bean Salsa




Source of Recipe


"Meet the Cook", Charlene Denges






Recipe Introduction


Yield: 8 cups





List of Ingredients



• 2 cans (15 ounces each) black beans, rinsed and drained
  
• 1 can (15 1/4 ounces) whole kernel corn, drained
  
• 1 can (10 ounces) diced tomatoes and green chilies, undrained
  
• 1 jar (7 1/2 ounces) roasted red peppers, drained and diced
  
• 2 plum tomatoes, chopped
  
• 1 medium red onion, finely chopped
  
• 4 green onions, finely chopped
  
• 2/3 cup minced fresh cilantro or parsey
  
• 2 garlic cloves, minced
  
• 1/3 cup orange juice
  
• 1 teaspoon ground cumin
  
• 1 teaspoon grated orange peel
  
• 1/8 teaspoon coarsely ground pepper
  
• Tortilla chips
  






Instructions



1. In a large bowl, combine the first 13 ingredients.
   
2. Cover and refrigerate for at least 2 hours.
   
3. Serve with tortilla chips.