Black Bean Salsa

Serve with Oven-Baked Flour-Tortilla Chips to accompany this hearty salsa thick with black beans, tomatoes, scallions, cilantro, and jalapeno pepper.

1 (19 oz) can black beans
1 small tomato, seeded, cut into ½" dice
2 scallions, finely chopped
1 jalapeño pepper, seeds and membranes removed, minced
¼ yellow bell pepper, chopped
½ cup fresh cilantro, chopped
2 Tbsp. lime juice, freshly squeezed
½ tsp. coarse sea salt

Rinse beans under cold running water.

Place ¼ cup black beans in the bowl of a food processor. Pulse until coarsely chopped; transfer to a bowl. Add remaining beans, tomato, scallions, jalapeno, bell pepper, cilantro, lime juice, and salt.

Stir to combine; set aside.

Makes 2 cups.