Black Bean and Olive Salsa for Munching (with tortilla chips)

Okay, the holiday weekend is here - and I'm bringing out my fabulous "cowgirl caviar" - i.e. - a delightful and tasty dip/salad/side that you can make for a crowd, or just for you.  It's healthy, lowfat, and delicious!  I like to make it on individual plates, with a big bowlful of tortilla chips on the side, but it's just as good stuffed into a pita bread half, for a picnic, or watching the Food Network late at night.  It could go with whatever you're grilling, and hang out in the fridge for a day or two, while you decide what you want to pair it with.

 You will need:

1 large can black beans, rinsed, Progresso preferred

1 large can size small black olives, drained

1 bunch fresh scallions (green onions)

1 cup halved grape or cherry tomatoes

2 cloves pressed garlic

2 T. canola or olive oil

2 T. fresh lime juice

1/2 cup fresh, chopped parsley

1/4 t. dried hot pepper flakes ( or more to taste)

2 t. ground cumin

salt and pepper to taste

1 large packet cream cheese

1/2 cup sour cream

Drain the black beans and rinse and drain again.  Drain the olives.

Briefly chop on cutting board with a knife, or using a mezza luna in a large steel bowl, so the pieces are smaller and more manageable as a dip.

Add the olives and beans to a large bowl.  Add garlic, oil, lime juice, red pepper flakes, and cumin.  Let sit for ten mintues.

 Add parsley and scallions and mix well.  Add tomatoes, if using.

Taste carefully and add salt and freshly ground pepper as needed.

Mix the cream cheese and sour cream together, and blend well.

 For small individual plates, place two tablespoons cream cheese and sour cream mix to a plate, and top with about two tablespoons black bean and olive mix.  You can also smooth out a layer of the cream cheese and sour cream to a large platter, then top with the bean and olive mix.

 Serve with a big bowl of tortilla chips, or use for stuffing into a half a pita bread. OR?...On top of a spinach salad, poached or baked salmon, with steak.........or as a condiment to a wrap of chicken strips.   This is one of those ever useful condiments that can go anywhere!