Ingredients
- 4 cups chopped vine-ripened tomatoes (you can use a can of diced tomatoes or Kroger has a store brand of a mix of cut tomatoes, onions and green peppers that save you a world of time)
- 2 cups dried black beans, cooked in salted water until tender, cooled (about
- 2 cups - You can substitute with approx 2 cans of black beans drained and rinsed)
- 1 cup small diced red onions
- 1 large fresh jalapeno, seed and cut into small dice (when you seed it, you cut down the hot by a mile at least)
- 1/2 cup loosely packed chopped fresh cilantro leaves ( I put a good bunch)
- 1 tablespoon chopped fresh parsley leaves
- 1 tablespoon chopped garlic (do not, I repeat, do not grate in the silver bullet. I did yesterday. The results were VERY HOT and non edible....)
- Salt
- Freshly ground black pepper
- 6 tablespoons fresh lime juice
- 1 tablespoon extra-virgin olive oil (I mixed the vinaigrette in the blender and then added it)
- 1 tablespoon of dried oregano for added kick
- Crispy blue corn tortilla chips (or good old Tostitos scoops)
Directions
Combine the first seven ingredients in a mixing bowl. Season with salt and pepper. Add the lime juice and olive oil. Mix well. Spoon into a serving bowl and serve with the chips.
