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Greek Black Bean Salsa

Posted By Faithful Foodie On April 29, 2010 @ 2:17 AM In Appetizers | 5 Comments


Greek Black Bean Salsa

We’re rapidly moving toward graduation open house season! Is everyone ready?? I first tasted this salsa at the high school graduation open house for one of our former neighbors and really liked it. My thanks to Carla for sharing the recipe with me.

Last week two dear friends turned 80 and their children had a 160 years birthday party for them. It was so much fun and was really a celebration of their lives! Barbara and Dick are such an inspiration to those of us who are blessed to be in relationship with them. I want to be just like them when I go up!! I made a double batch of this for their party . . . no leftovers! Serve this with corn chips.

3 – 15 oz. cans of black beans, rinsed and drained
2 cans Rotel tomatoes, drained
1 small can chopped black olives (I used kalamata olives I chopped)
16 oz. crumbled feta cheese
2 bunches of cilantro leaves, chopped
1 medium onion, chopped
1/2 t. salt
1/2 t. cayenne pepper
1/4 C. balsamic vinegar
1/4 C. olive oil
3 cloves garlic, minced

Mix all the ingredients together EXCEPT the cilantro and feta cheese and spread on a platter or pizza pan. Cover with the feta cheese and sprinkle the cilantro on top. Serve with corn chips.

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