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Midweek Menu- Black Bean Salsa

My uncle passed away about 3 years ago.  He owned a catering business out in Missouri and was truly one of the best cooks I've ever met.  A love for cooking runs in the family.  My grandmother made the best banana bread in the world.  It's a secret family recipe.  THE Daddy had to wait until we were married for me to share the recipe with him...even then, he didn't get the "instructions" to go along with the recipe for a couple of more years.  My dad is a great cook as well and loves entertaining, but never made a business out of it.  Sometimes I think I'd like to open a cafe someday or maybe a B&B.  It would have to be when the kids get older though.  Anyway, my uncle made the best black bean salsa and I finally got the recipe (and the instructions!) out of my dad.  It's not a top secret family recipe, so I thought I'd share.  It's amazing how simple it is...but you have to use the right ingredients for it to turn out OK.  Don't substitute dried herbs for fresh, don't buy low fat versions and don't cheap out on the beans.

Vic's Black Bean Salsa

2 cans Goya black beans (they're in a blue can, usually found in the Mexican section)

2 tomatoes, diced

1 cup of diced onion

1 handful fresh cilantro, chopped

1 small bottle Kraft Zesty Italian (DON'T go for the low fat version, definitely not the same flavor!)

1-2 tablespoons of chili paste to taste (usually found in the Asian section) 

Throw all the ingredients in a bowl, mix together and let sit in the fridge for 3-4 hours before serving.

We usually serve these with a "scoopable" corn or tortilla chip.

Any family recipes you'd care to share?  Please leave a comment. 


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