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Rosemary's Black Bean Salsa
2 cans black beans, rinsed and drained
2 fresh tomatoes
1 yellow pepper
1 large jalapeno or Anaheim pepper
1/2 small red onion
1 clove fresh garlic (I use garlic powder if I don't have any fresh around)
1 small bunch cilantro
lime juice (I use the plastic squeezy ones, but fresh is always good too of course)
red wine vinegar (you can also use balsamic vinegar)
2 t cumin
1 t sea salt
Chop all the veggies into small pieces and mix with equal parts lime juice and vinegar, and add the spices. Carefully stir in the beans being careful not to smoosh them and add more juice, vinegar and spices to taste.
I never measure anything, so the quantities above depend on your personal taste.
Serve as is, on a bed of greens or with baked tortilla chips.
Add corn for a more southwest style salsa.