Black bean and corn salsa #2
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cans | (15-oz) black beans; rinsed and drained |
| 1 | can | (29-oz) corn; drained and rinsed (this ends up being 2 1/4 C corn) |
| ½ | cup | Fresh cilantro; chopped (about 1/2 bunch) |
| 1 | can | (10-oz) Ro-Tel tomatoes; NOT drained (2 1/4 C) |
| 1 | large | Yellow or white onion; chopped |
| 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
From: Crystalle Haynes <crystall@...> Date: Wed, 26 Jun 1996 11:28:02 -0700 (PDT) This was originally posted by Kim Allen of Baltimore to the fatfree list.
There were many ingredients I did not have, so I substituted a lot and ended up with this *delicious* modification. I knew I had a winner when my SAD SO requested it!!!
I am posting the original recipe (with permission from Kim), then my modified recipe after. BTW, I never got around to trying the original - I bet it is delicious too!
Thoroughly, but gently, mix everything together. Allow to sit at least 4 hours, preferably overnight. This *definitely* gets better as it sits!!! Digest eat-lf.v096.n081
From the EAT-LF recipe list. Downloaded from Glen's MM Recipe Archive, .