Amount
Ingredient
Preparation



1
each
poblano peppers

roasted, peeled, stemmed, seeded and diced



2
cups
black beans

cooked, rinsed



2
tablespoons
pomegranate juice

fresh



1/4
cup
red bell peppers

stemmed, seeded, diced



1/4
cup
yellow bell peppers

stemmed, seeded, diced



2
each
garlic cloves

roasted, peeled, chopped



1
slice
onion, white

(3/4" inch), roasted and chopped



1
tablespoon
chipotle peppers

en adobo, (canned)



1
tablespoon
cilantro

fresh, chopped



1/4
teaspoon
cumin seeds

toasted, ground



1
x
salt

to taste

 Combine all ingredients in nonreactive bowl; toss briefly in saute pan over medium heat; salt to taste.