BLACK BEAN SALSA WITH CRISP TORTILLA CHIPS
about 3 cups salsa
Rinse black beans under cold running water and drain again thoroughly; set aside. In a medium bowl, combine remaining ingredients, except tortilla chips. Stir in drained black beans. Cover and refrigerate for at least 4 hours.
To serve, transfer salsa to a serving bowl and garnish with a sprig of fresh cilantro, if desired. Accompany with crisp tortilla chips as dippers.
Note: If firm ripe fresh tomatoes with a good flavor are not available or out-of-season, may use 1 drained (14 to 16-ounce) can diced tomatoes, if desired.
Variation: May add 1 to 2 chopped fresh or drained canned jalapeno pepper(s) to vegetable mixture, if desired.