No-Cook Black Bean Salsa

This versatile salsa is easy to put together and useful as an accompaniment for a variety of grilled foods. When whizzed in a food processor or mashed with a potato masher, it becomes a dip for vegetable slices or tortilla chips.

• 2 (15 0z.) cans black beans
• ½ teaspoon ground cumin
• ½ teaspoon dried oregano, crumbled
• 4 sun-dried tomatoes packed in brine or oil, well drained, chopped
• 2 roasted red peppers (available in jars)
• 1 small red onion, finely diced
• 3 pickled jalapeno peppers, seeded and minced, or 3 canned Serrano peppers minced (optional)
• 1 tablespoon unseasoned rice vinegar
• 2 tablespoons fresh lime juice
• ½ teaspoon kosher salt
• ¼ cup olive oil
• ¼ cup (or more) chopped fresh cilantro
• 2 ripe avocados, peeled and cut into small cubes

Drain the beans in a colander and rinse with warm water. Remove excess moisture by patting dry with paper towels. Place in the Le Creuset Batter Bowl and add the remaining ingredients. Use the Le Creuset Potato Masher to mash and combine ingredients. Taste for seasoning.

Serve as a side dish.