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| Black Bean And Corn Salsa 2 Recipe |
Category: Beans
Rating:
N/A
Servings: 12
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Ingredients
30 oz black beans; canned
1 cup frozen corn; yellow
1 cup frozen corn; white
1/2 cup cilantro; chopped
1 medium jalapeno; minced
1 large tomato; peeled and chopped
2 cloves garlic; minced
1 large sweet onions; chopped
3 green onion; thinly sliced
1 teaspoon chili powder
1 tablespoon ground cumin
3 tablespoon lime juice; fresh
1/4 teaspoon black pepper
1 dash cayenne pepper
1 salt; to taste
Cooking Directions:
Black Bean and Corn Salsa Thoroughly, but gently, mix everything together. More or less of anything can be added to suit your own tastes. Refrigerate at least 4 hours and up to 2 days, to allow flavors to blend. Let come to room temperature before serving with baked tortilla or pita chips. Enjoy! I've taken this to numerous potlucks and people really like it. I've also eaten it for more lunches than I can remember.
Kim Allen Baltimore, Maryland KimAllen@aol.com Posted to Digest eat-lf.v096.n197
beans
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