Black Bean Salsa

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Makes: 4 servings adjust
This salsa is served warm. It can be made three days ahead and refrigerated. Reheat just before serving.

Directions

Ingredients

  • 2 tablespoons Butter
  • 3 tablespoons Fresh Parsley, chopped
  • 1⁄4 Ground Cumin
  • 1⁄2 teaspoon Ground Black Pepper
  • 1 Salt
  • 2 tablespoons Ground Chili Powder
  • 2⁄3 cup Picante Sauce
  • 2 medium, seeded and diced
  • 2 cans Canned Black Beans, 15 oz drained
  • 2 Garlic Cloves, minced
  • 1 medium Onion, diced
  • 3 tablespoons Green Onion, chopped

Step 1

Melt Butter in a medium saucepan over medium heat; add onion and garlic, and saute 5 minutes or until tender. Stir in beans and next 6 ingredients; cook, stir occasionally, 3 minutes or until thoroughly heated. Stir in parsley and green onions.
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