Black Bean Salsa (Hearon)

Grrrrrgh!
Course : Salsas
From: HungryMonster.com
Serves: 1
 

Ingredients:

1 medium poblano chile*
2 cans black beans -- cooked, rinsed
2 tablespoons pomegranate juice -- fresh
1/4 cup bell peppers -- red
1/4 cup bell peppers -- yellow
2 cloves garlic -- roasted, peeled, chopped
1 slice onion -- white, 3/4 inch inch thick, roasted and chopped
1 tablespoon cilantro -- fresh, chopped
1 tablespoon chiles chipotle en adobo -- canned
1/4 teaspoon cumin seed -- toasted
1 teaspoon salt
 

Preparation:

* stemmed, seeded -- diced (roast and peel the poblano) Combine all ingredients in a sauté pan. Over medium hea toss for several minutes. Add salt to taste. Trhasfer salsa to glass bowl and serve at room temperature. Source: Adapted from "Salsa" by Reed Hearon 1993. Reprinted in Food Arts Magazine, June 1993, page 82