I've been trying to grow cilantro in my garden for years now.

I could never do it. In years past, I'd plant the starter in my garden and suddenly, it seemed like less than a day, it would become a cilantro tree with very thick stalks and few edible leaves. A year or two ago, I finally stopped.

This year, I got lucky. Along with all the unexpected little tomato shoots that popped up all over my garden a few weeks back I discovered two cilantro plants. I love that about gardens.

Because I made a vow two years ago to cook with my herbs and not let them go to waste, I snatched up the cilantro leaves and retrieved the Black Bean salsa recipe my sister Linda taught me to make.

I have four words four you - So easy. So good.

Black Bean Salsa

- 6 tomatoes or more chopped up (save juice and put in bowl)
- 1 can or two (your call) of black beans rinsed very well in a strainer.
- About a half-cup of lime juice
- 1 bunch of green onions, chopped
- About a half-cup of cilantro leaves (rinsed and torn)
- Garlic salt to taste

Mix above ingredients in a bowl and let sit for at least an hour before serving. My sister recommends serving with Lime Flavored Chips. On Friday, I served it over grilled chicken.