Black Bean Salsa - cooking recipe

Ingredients

1 (16 oz.) can black beans, drained
1 (12 oz.) jar hot, medium or mild Mexican-style salsa
1/4 c. chopped fresh cilantro
1/4 tsp. cumin
2 Tbsp. freshly squeezed lemon juice

Preparation

In a food processor or blender, roughly chop the beans.
Be careful not to puree them.
Stir in the salsa, cilantro, cumin and lime juice.
Refrigerate overnight or serve immediately.
Serve with blue corn chips or an assortment of sliced vegetables such as zucchini, yellow squash and celery.
Makes 3 cups.
Calories:
15 per tablespoon.
Fat:
0.
Cholesterol:
0.