Appetizers:

José's Black Bean Salsa/Salad

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Ingredients

2 15-ounce cans black beans, drained and rinsed
15-ounce can whole kernel white corn, drained and rinsed
3 to 4 medium sized tomatoes, finely diced
1 large onion, finely diced
3 stalks celery, finely diced
1 or 2 green peppers, finely diced (may substitute 1 red pepper)
3 to 4 slices jalapeño peppers, finely diced
1/4 cup lime juice
1-1/2 tablespoons fresh cilantro, finely chopped (may use dried)
Salt and pepper
Nacho chips to accompany

Instructions

Combine all ingredients in a large bowl and mix well. Place in pint jars and refrigerate. This is best after 5 or 6 days in the fridge; the heat from the jalapeños increases with age. Good for dipping chips or as a salad. This will keep for two or three weeks if kept refrigerated due to the acidity of the lime. Makes 3 to 4 pints.

Gary Hancq, Port Byron