BLACK BEAN SALSA

½ pound black beans
1 each green pepper
1 each red pepper
1 each poblano or jalapeno
1 cob corn
1 bunch green onion, minced
½ bunch cilantro, minced
1 tbs cumin
¼ tsp cumin
14 oz chicken broth
1 tsp salt
1 tsp vinegar
1 each lime, juiced
2 cloves garlic, minced
¼ cup olive oil


Soak black beans in water over night (at least 8 hours).

Preheat grill roast the red pepper, green pepper, poblano or jalapeno, and corn (leaving husk on) until the skin is blacken on the peppers and the husk of the corn is brown. Place peppers in a paper bag and let cool. Then peel skin off; remove seed and small dice. Remove corn from cob.

Wash back beans. Well peppers are cooling place black beans, 1 tbs cumin, salt, chicken broth and vinegar in to small sauce pan adding water tell 2 inches above beans. Bring to boil then turn down to a low boil cook beans tell soft (keep an eye on the water add more if needed). Drain and cool beans.

When beans are cooled mix pepper, black beans, corn, green onions, cilantro, ¼ tsp. Cumin, lime juice, garlic, and olive oil. Add satl to taste you can also add tabasco if you want a little more heat. Best if left over night to blend the flavors.

__________________
it's only kinky the first time

it's not the orgasm but getting there thats fun

a shot in the bush is worth two in the hand

whip me, beat me, tie me up, break my arm, but please don't break my heart

"The trouble with the world is that the stupid people are cocksure and the intelligent are full of doubt" -Bertrand Russell