Adventures of the Heart
Mary Zalmanek
Appetizers: Black Bean Salsa

Serves 20


My dear friend Rhenee Fadling has won several first place trophies in Breckenridge with this salsa.


2 15-oz cans black beans

1 16-oz bottle Pace medium Chipotle Salsa

1 red bell pepper, diced

5 tomatillos, diced

2 large tomatoes, diced

3 garlic cloves, crushed

1 fresh Anaheim green chili (a mild long, green chili pepper)

1/2 to 1 bunch cilantro

3 tbsp fresh Italian parsley

1 tbsp fresh oregano

1 lime, juiced


Blue corn chips


Slightly drain black beans.  Add chipotle salsa, vegetables, and spices.  Squeeze in the juice of one lime.  Stir well and serve.


Serve with blue corn chips.  I like the Garden of Eatin' Sesame Blues.  Not only do I like the flavor, but the round shape also holds more salsa on each chip.