Black bean and corn salsa #1
16 Servings
Ingredients
| Quantity | 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 | ||
Directions
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, .