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Black Bean & Tomato Salsa
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| Ingredients | |
| 2 Medium | Limes |
| 4 | Scallions, Chopped Finely |
| 1 | Vidalia Onion (small), Chopped Finely |
| 8 | Plum Tomatoes, Seeded and chopped (add more if desired) |
| 2 Cloves | Garlic |
| 3 TBS | Extra Virgin Olive Oil |
| 2 | Hass Avocados, Ripe/Slightly Firm - Finely Chopped |
| 15 oz. can | Black Beans, Drained and Rinsed |
| 1 can | green chilies, Drained and Rinsed |
| 1 | jalapeno, Finely Chopped |
| .5 cup | Fresh Parsley, Finely Chopped |
| ,5 cup | Fresh Cilantro, Finely Chopped |
Juice the limes.
Add the chopped scallions, onions, tomatoes, garlic and olive oil.
Toss lightly.
Let sit for 15 minutes at room temperature.
Add chopped avocados.
Add salt to taste.
Add rinsed black beans.
Toss lightly.
Add jalapeno, green chilies, parsley and cilantro.
Let sit for 15 minutes at room temperature.
Store in refrigerator in an air tight container until ready to serve.
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