Wild Mushroom and Scarlet Runner Bean Salsa

Ingredients

• 6 cups Scarlet Runner Beans, cooked & chilled
• 4 cups New Mexico chilies, diced
• 8 cups Portobello mushrooms, diced
• 1/2 cup extra virgin olive oil
• 3 tablespoons garlic, minced
• 1 teaspoon ground black pepper
• 6 Roma tomatoes, blackened

Directions

Cook beans according to package directions. Saute the mushrooms and garlic in the olive oil until tender. Transfer to a mixing bowl of cooled beans. Dry roast the chilies in a cast iron skillet, rehydrate in warm water and dice. Add to mixing bowl. Clean the blackened tomatoes, dice and add to mixing bowl. Combine with salt and pepper. Correct the seasoning before serving.

Yield: About 10 cups