Black Bean Pico de Gallo

Chips and salsa make anytime a party.  The first time I ever tried a black bean salsa, I loved it.  The beans add a nice texture contrast along with additional fiber and protein.  Not to mention, the starchiness of the beans will take some of the edge of the heat.  For those of you more daring, add boiled peanuts to this and go loco amigo!

BLACK BEAN PICO DE GALLO

2 QTS        CANNED BLACK BEANS

1 QT          DICED FRESH TOMATOES

1/2 CUP     DICED RED ONION

1 CUP        DICED CELERY

1 CUP        DICED CARROTS

1/4 CUP     DICED JALAPENO PEPPERS (OPTIONAL)

2 EA           LIMES JUICE ONLY

1 BUNCH  CHOPPED CILANTRO

1 PINT       BLOODY MARY MIX

1/4 CUP     OLIVE OIL

1 TSP         TABLE SALT

1 TSP         FINE GROUND BLACK PEPPER

1 TSP         CHILI POWDER

1 TSP         CUMIN

1 TSP         GRANULATED ONION

1 TSP         GRANULATED GARLIC

• MIX ALL INGREDIENTS TOGETHER IN LARGE MIXING BOWL
• COVER AND REFRIGERATE FOR AT LEAST 2 HOURS
• SERVE CHILLED

PREP TIME - 15 MINUTES

YIELD - 3 QUARTS