Black Bean Salsa

1/4 cup olive oil
1/4 cup grapeseed oil
1/2 cup red wine vinegar
1/2 tsp sugar
1 tsp cumin
1/2 tsp dijon mustard
Squeeze lime juice
1 can black beans, rinsed
1 can lentils
1 tomato, chopped fine
1/2 red, orange or yellow sweet pepper
1/2 red onion, chopped fine
1 - 2 jalapeno peppers, chopped fine
3 cloves garlic, chopped fine
1/2 cup corn kernels, rinsed
salt and pepper to taste
1/2 cup chopped cilantro

Katia StarchukKatia Starchuk

On regular visists to Vancouver, our friend Katia Starchuk always comes with a new receipe.


Black Bean SalsaMix the beans, lentils, and corn in a bowl.

In a food processor, finely chop the red onion and jalapeno peppers and garlic..

Add in chopped tomoatoes.

Blend in with the bean mixture.

Mix oil, lime juice, sugar, dijon mustard and red wine vinegar and then belnd with the bean mixture.

Add finely chopped cilantro for colour.

Season with salt and pepper to taste.