| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Salads, Vegetables | 10 | Servings | |
INGREDIENTS
| 12 | oz | Dried black beans; cooked |
| 2 | tb | Olive oil |
| 6 | tb | Lime juice |
| 1 | c | Corn; cooked |
| 1 | Avocado; ripe | |
| 1 | Green bell pepper; chopped | |
| 1 | Red bell pepper; chopped | |
| 1 | c | Red onion; finely diced |
| 4 | Jalapeno pepper; finely diced | |
| 1 | ts | Ground cumin |
| 1/2 | c | Fresh cilantro; optional |
| Salt and pepper; to taste |
INSTRUCTIONS
Combine all ingredients in a mixing bowl and toss well. Correct the seasonings, adding salt or lime juice to taste. The salsa should be highly seasoned. If making ahead of time, wait to dice and cut avocado until ready to serve. Recipe By : Adapted from Miami Spice Posted to Digest eat-lf.v096.n197 Date: Thu, 24 Oct 1996 13:08:25 +0000 From: "Deborah Kirwan" <dkkirwan@creighton.edu> NOTES : Cook black beans according to Firm-Cooked Black Bean recipe.
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