This makes a great salsa for baked pita chips.
| 1 | 15-ounce can adzuki beans (no salt), drained |
| 4 | plum tomatoes, chopped |
| 4 | scallions, chopped |
| ½ | red pepper, chopped |
| ¼ | cup canned tomato paste, no salt |
| 4 | tablespoons raw almond butter |
| 2 | tablespoons Dr. Fuhrman's Black Fig Vinegar |
| ½ | teaspoon each dried parsley, oregano and chili powder, or to taste |
Place all ingredients in a bowl and mix together with a fork.
Serve with baked pita chips or use to top a salad. Yum!