Tex-Mex Bean Salsa Kids dig salsa, and this no-cook recipe lest them make it themselves. It's great with dipping chips, and can be assembled quickly. 2 medium-size Roma tomatoes 1/2 medium-size red onion 3 scallions 1 (15-1/2-ounce) can black beans, drained and rinsed 1-1/2 tablespoons taco seasoning mix (we used Old El Paso) 2 tablespoons sour cream or plain yogurt Using a small knife, halve each tomato. Cut away the stem area, then cut the two halves in half. Over the sink or a small bowl, squeeze the tomato pieces as you would a sponge to force out the seeds and water. Use a knife or hand-powered food chopper to dice the tomatoes. Transfer the fruit to a medium-size bowl. Dice the red onion and add it to the bowl. Finely chop the cilantro or parsley and add it to the bowl as well. Note: If you're using a food chopper, the onion and herbs can be chopped together. Transfer the ingredients to a large bowl. Finely chop the scallions and add them to the bowl, along with the beans. Sprinkle on the taco seasoning and lightly toss the mixture until evenly blended. Spoon in the sour cream or yogurt and toss again until the ingredients are fully coated. Makes 3 cups. Serve in a bowl surrounded by corn chips sprinkled with finely minced scallion. Back to Theme Party