Black Bean Relishsalsa 15 oz black beans, cooked -- 1 canned 1 cup red, green, and yellow bell 1 peppers -- diced 2 tablespoon fresh lime juice 2 tablespoon honey 1 teaspoon cumin 1 teaspoon minced seeded jalapeno -- 1 or 1 serrano pepper 3/4 teaspoon salt 1 dash white pepper Place beans in colander to drain. Rinse well and drain again. Place beans in a medium bowl. Add 1/3 cup each of the sweet peppers, diced. Whisk lime juice and honey until blended in separate small bowl. Pour over bean mixture. Add cumin, chili, salt and pepper. Toss gently to blend well. Cover and refrigerate at least 2 hours or up to 24 hours, mixing occasionally. Makes about 3 cups. Recipe By : Jurassic Cove Cafe / Philip Costner, executive chef (1996) |
