Recipe: Black Bean Salsa (2)

1 15-ounce can black beans, rinsed, thoroughly drained
1/4 cup minced red onion
1/4 cup minced fresh cilantro
1/4 cup coarsely chopped drained roasted red bell peppers
2 tablespoons fresh lime juice
1/4 teaspoon ground cumin (optional)
1 fresh jalapeno, minced (I shake out seeds and cut out white membrane)
Fresh cilantro leaves
Mix beans, onions, minced cilantro, red peppers, lime juice, oil,jalpeno and cumin in medium bowl. Season with salt (generously) for flavores to meld. Garnish with fresh cilantro leaves.

Black Bean Salsa-Sunset Magazine 1996 Recipe Annual

1 1/2 tablespoons orange juice
3/4 teaspoon grated lime peel (green part only)
1 1/2 teaspoon lime juice
1/2 jalapeno, stemmed seeded and minced
1 1/2 teaspoons minced fresh cilantro
1 Roma-type tomato (2 to 3 oz.) diced
1 can (15-ounces) black beans, rinsed and drained well
1 orange (about 3/4 lb)

Fresh cilantro sprigs
Salt and pepper

Mix together in medium size bowl, orange juice, lime peel, lime juice, jalapeno, and minced cilantro. Add tomato and beans. With a sharp knife, cut peel and white membrane from orange. Holding orange over bean mixture, cut between membrane and fruit to release segments. Break each segment into 2 or 3 pieces and add to bean salsa. Mix salsa gently and serve, or cover and chill up to 2 hours. Garnish with fresh cilantro sprigs

You might want to double the recipes (or more to adjust for the number of people)