| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Baltimore |
Beans, Salsas |
12 |
Servings |
INGREDIENTS
| 30 |
oz |
Black beans; canned |
| 1 |
c |
Frozen corn; yellow |
| 1 |
c |
Frozen corn; white |
| 1/2 |
c |
Cilantro; chopped |
| 1 |
md |
Jalapeno; minced |
| 1 |
lg |
Tomato; peeled and chopped |
| 2 |
|
Cloves garlic; minced |
| 1 |
lg |
Sweet onions; chopped |
| 3 |
|
Green onion; thinly sliced |
| 1 |
ts |
Chili powder |
| 1 |
tb |
Ground cumin |
| 3 |
tb |
Lime juice; fresh |
| 1/4 |
ts |
Black pepper |
| 1 |
ds |
Cayenne pepper |
|
|
Salt; to taste |
INSTRUCTIONS
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
Date: Thu, 24 Oct 96 11:29:58 CDT
From: CCDIANE@MIZZOU1.missouri.edu
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