When I go to parties, I often bring my Black Bean Southwest Salsa. Without fail, at every party, people tell me they can’t stop eating it and demand the recipe. One guy even asked me to cater his wife’s birthday party on the basis of the salsa alone. Unfortunately, I can’t take credit for the recipe since I clipped it from a magazine, but I did tweak it a bit to fit my tastes. So in the interest of spreading good taste and good food as widely as possible here is the recipe.
3 cans (15 ounces each) black beans, rinsed and drained
1-1/2 cups vinaigrette or Italian salad dressing
1 jar (7 ounces) roasted red peppers, drained
1 cup thinly sliced green onions
1 medium tomato, chopped, seeded
1 medium green pepper, chopped
1/2 cup chopped fresh parsley (substitute cilantro, if desired)
3 jalapeno peppers, seeded and finely chopped
1 tablespoon hot pepper sauce
1 tablespoon Worcestershire sauce
1 teaspoon pepper
1 teaspoon dried oregano
3 garlic cloves, minced
In a large bowl, combine all ingredients. Mix well. Cover and refrigerate for at least 4 hours to blend flavors. Overnight is even better. Yields 9 cups.