Black bean salsa

Serves 8

Mild enough to serve as a condiment, this refreshing and colorful salsa is also good on top of grilled fish, stuffed chilies, or blue cornmeal crepes.

2	cans (about 15 ounces each) black beans, drained and rinsed
1/4	cup chopped red onion
2	small jalapeno chilies, cored, seeded, and chopped
1/2	teaspoon ground cumin
	Juice of 4 limes
2	tablespoons olive oil
1	pint cherry tomatoes, quartered
2	avocados, pitted, peeled, and chopped
1/4	cup basil leaves, cut into very fine strips
	Salt and pepper, to taste

1. In a large bowl, combine the beans, onion, chilies, cumin, and lime juice.

2. Gently stir in the oil, tomatoes, avocado, and basil. Add plenty of salt and a little pepper. Taste for seasoning and add more pepper, if you like. Cover and chill for at least 1 hour.