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.