Zippy Black Bean Salsa
- 1 (15 ounce) can black beans, drained
- 1 red bell pepper
- 34 cup frozen corn
- 14 cup chopped olive
- 1 tablespoon minced fresh cilantro
- 2 tablespoons lime juice
- 1 chipotle chile in adobo
- 23 cup mild salsa
- 14 teaspoon cumin
- 14 teaspoon garlic powder
- salt
- Place red pepper on a baking sheet under oven broiler; turn pepper over occasionally until skin is charred on all sides; place hot roasted pepper into sealed plastic bag for about 10 minutes to steam off skin; peel pepper under very small stream of running tap water; remove stem and seeds from pepper, then dice.
- Combine and toss together black beans, diced roasted red pepper, corn, olives, cilantro, and lime juice.
- Mince chipotle pepper until pureed; combine with salsa and spices; stir into bean mixture.
- Refrigerate at least 2 hours to allow flavors to meld; serve at room temperature.
black beans, red bell pepper, frozen corn, olive, fresh cilantro, lime juice, salsa, cumin, garlic, salt
Taken from www.food.com/recipe/zippy-black-bean-salsa-94704 (may not work)