TITLE: BLACK BEAN AVOCADO SALSA
CATEGORY: SEAFOOD

• 3 TBLS FRESHLY SQUEEZED LIME JUICE (2 LIMES)
• 1/2 TEASPOON GROUND CUMIN
• 2 TBLS CHOPPED CILANTRO
• 1/2 TEASPOON EACH FINE SALT AND FRESH PEPPER
• 1 TBLS CANOLA OIL
• 1 CUP CANNED BLACK BEANS, RINSED AND DRAINED
• 1/4 CUP FINELY DICED RED ONION
• 1 MEDIUM RIPE RED TOMATO, SEEDED AND FINELY DICED
• 1 SMALL SERRANO CHILE, STEM, RIBS AND SEEDS REMOVED, FINELY DICED
• 1 LARGE RIPE AVACDO

1. IN A SMALL BOWL, WHISK TOGETHER THE LIME JUICE, CUMIN, CILANTRO, SALT AND PEPPER; ADD THE OIL IN A SLOW STEADY STREAM, WHISKING CONSTANTLY AND VIGOROUSLY UNTIL CREAMY AND WELL COMBINED (EMULSIFIED) SET ASIDE TILL NEEDED.

2. IN A MEDIUM BOWL, MIX TOGETHER THE BEANS, ONIONS, TOMATOES AND SERRANO CHILE. POUR THE LIME JUICE MIXTURE OVER THE BEAN MIXTURE, AND GENTLY TOSS TO COMBINE.

3. PEEL, PIT AND FINELY DICE THE AVACADO, GENTLY TOSS WITH THE BEAN MIXTURE TO COMBINE

4. COVER TIGHTLY WITH PLASTIC WRAP, THEN REFRIGERATE UNTIL SERVIING TIME. BEST IF SITS 30 MINUTES

5. JUST BEFORE SERVING, TOSS THE SALSA AGAIN; TASTE AND ADJUST THE SEASONING AS NEEDED WITH SALT AND PEPPER