Black Bean Salsa

1/3 cup finely chopped red bell pepper
1/4 cup finely chopped red onion
1/4 cup chopped cucumber
1/4 cup diced plum tomato
2 tablespoons chopped celery
2 tablespoons chopped seeded jalapeño pepper
1 tablespoon chopped fresh basil
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon fresh lime juice
1 1/2 teaspoons minced fresh or 1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon black pepper
3 garlic cloves, minced
2 (15-ounce) cans black beans, rinsed and drained





Combine all ingredients in a medium bowl; stir well. Cover and chill 2 hours.

Yield: 16 servings (serving size: 1/4 cup)

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Recipe Copyright © Cooking Light Magazine