Black Bean Salsa

You can also add avocado to this recipe, or red pinto beans in place of the black beans.

1 (15-ounce can) black beans, drained and rinsed
1 small jalapeno, seeded and chopped finely
1 medium-size red bell pepper, seeded and chopped finely
1 clove garlic, chopped
2 cups diced or chopped tomatoes
1/4 cup orange juice, freshly squeezed if possible
1 tbsp olive oil
1/4 cup lime juice, freshly squeezed if possible

Mix all of the ingredients in a large bowl and stir to blend everything together. Place, covered, in the refrigerator until chilled.


Source:
The Gluten-Free Vegan by Susan O'Brien p. 21