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| 2 cups canned black beans, navy beans or combination drained and rinsed; If you don't like these beans, use your own favorite |
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| 3/4 cup finely chopped (one large) tomato from your own garden if you can get it |
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| 1/2 cup finely chopped (one medium) onion from Vidalia, of course |
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| 1/2 cup finely chopped sweet red pepper, yellow pepper and/or green pepper (two small peppers of the kind you have) | |
| 1/4 cup chopped fresh cilantro or 2 tablespoons dried cilantro or 2 tablesponns dried parsley and 2 teaspoons coriander powder |
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| 1 teaspoon finely chopped jalapeno pepper or 1 tablespoon dried chipotle pepper |
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| 1/3 cup red wine vinegar | |
| Combine all ingredients; toss gently. Cover and chill. This gets better with about 4 hours of time for the flavors to mix. Serve with wheat thins, captains wafers, saltines, or preferably toasted tortilla chips (corn or flour). This recipe makes about 4 cups, or enough for 8-12 people as an appetizer. | |
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