Black Bean Pico de Gallo

Great served with barbeque, fried fish, burgers and tacos

INGREDIENTS
1 Lb. Dried black beans
1 Medium size purple onion (diced)
2 Ears of corn (boiled and removed from cob or use a small can)
2-3 Jalapenos (diced & seeded)
5 14.5 oz. Cans chicken broth salt & pepper to taste
2 Tbsps. Texas Gourmet Jalapeno Kiwi Jelly
3 Limes (Juiced)
1 Red bell pepper (diced)
3 Tbsps. of cilantro (chopped fine)
2 Cloves of minced garlic
1/2 Tsp. Cumin

PREPARATION
Cook the black beans in the chicken broth for about 45 minutes or until done. Strain under cold water to stop cooking, discard the broth.

Mix with the above ingredients, stir to blend the flavors and refrigerate for 2-4 hours.

Bon Appétit!

Appetizers, Soups & Salads