| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Baltimore |
Dip |
16 |
Servings |
INGREDIENTS
| 2 |
cn |
(15-oz) black beans; rinsed and drained |
| 1 |
c |
Frozen yellow corn kernals; defrosted and drained |
| 1 |
c |
Frozen white shoepeg corn kernals; defrosted and drained |
| 1/2 |
c |
Fresh cilantro; chopped |
| 1 |
|
Jalepeno; minced |
| 1 |
lg |
Tomato; peeled and chopped |
| 2 |
|
Cloves garlic; minced |
| 1 |
lg |
Sweet onion (Bermuda; Florida; Maui, Vidalia), chopped |
| 3 |
|
Green onions; thinly sliced |
| 1 |
ts |
Chili powder |
| 1 |
tb |
Ground cumin |
| 3 |
tb |
Lime juice |
| 1/4 |
ts |
Ground black pepper |
| 1 |
ds |
Cayenne pepper |
|
|
Salt to taste |
INSTRUCTIONS
Date: Sat, 9 Mar 1996 11:46:26 -0500
From: KimAllen@aol.com
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, http://www.erols.com/hosey.
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