Black bean and corn salsa #1

Yield: 16 Servings

Measure Ingredient
2 cans (15-oz) black beans; rinsed and drained
1 cup Frozen yellow corn kernals; defrosted and drained
1 cup Frozen white shoepeg corn kernals; defrosted and drained
½ cup Fresh cilantro; chopped
1 Jalepeno; minced
1 large Tomato; peeled and chopped
2 Cloves garlic; minced
1 large Sweet onion (Bermuda; Florida; Maui, Vidalia), chopped
3 Green onions; thinly sliced
1 teaspoon Chili powder
1 tablespoon Ground cumin
3 tablespoons Lime juice
¼ teaspoon Ground black pepper
1 dash Cayenne pepper
Salt to taste

Date: Sat, 9 Mar 1996 11:46:26 -0500 From: KimAllen@...

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 FATFREE DIGEST V96 #68

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .

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