Black Bean Salsa

Ingredients:

15 oz. can black beans, drained
2 canned chipotle chiles in adobo sauce, minced (to use dried chiles, rehydrate in hot water first)
3 green onions, chopped
1/2 cup finely chopped sweet yellow pepper
1 plum tomato, finely chopped
1 Tbsp. chopped fresh cilantro
2 Tbsp. fresh lime juice
1 Tbsp. olive oil
1/2 tsp. salt

Instructions:

Combine all the ingredients together in a bowl and toss well. Cover the salsa and let it chill for at least 1 hour.

Recipe from Oxmoor House, January 2000 and Christmas with Southern Living Magazine, 2000.