Name: Black Bean and Corn Salsa
Ingredients: 1 c Black beans, cooked, cooled and drained; 1/4 c Diced red onion; 3 Jalapeno, minced; 1 c Corn kernels; 1/2 c Green onion, chopped; 1/2 c Red bell pepper, diced; 1/2 c Tomato diced; 4 tb Shallots, minced; 4 tb Garlic, minced; 4 oz Rice wine vinegar or to taste; Salt and pepper to taste

One of [the] chief and excruciatingly ironic effects [of the ideology of pluralism]: It silences a lot of people… So far as my observation reaches, the silenced are almost always those who if they spoke would say something characteristically…Christian. Try, for example, arguing that unrestricted permission to abort the unborn is a social and political evil at a party in Manhattan or a college town in Minnesota. Your arguments will not be rebutted; heads will merely be turned as from one who has audibly broken wind. If, on the other hand, you argue what is in fact the conventional opinion, you will be praised for courage and compassion. Or relate two conversions, one to Christianity and the other away from it; one will be received as a tale of horrid narrow-mindedness and the other as an example of an open society’s marvelous possibilities (Robert Jensen).

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CATEGORY	CUISINE	TAG	YIELD
Grains	Mexican	Mexican/tex, Salsas	1	Servings

INGREDIENTS

1	c	Black beans, cooked, cooled and drained
1/4	c	Diced red onion
3		Jalapeno, minced
1	c	Corn kernels
1/2	c	Green onion, chopped
1/2	c	Red bell pepper, diced
1/2	c	Tomato diced
4	tb	Shallots, minced
4	tb	Garlic, minced
4	oz	Rice wine vinegar or to taste
		Salt and pepper to taste

INSTRUCTIONS

Toss beans with onion, jalapeno, corn, green onion, bell pepper, tomato,
shallots, garlic, vinegar, salt and pepper. Let sit for a little while
before serving, or refrigerate covered. Makes about 4-1/2 cups.
"Also from the San Luis Mardi Gras tribute to Mexico. This is frequently
used as a garnish. " Houston Chronicle, May, 1997
Downloaded by Lou Parris <[email protected]> on May 13, 1997
Recipe by: HCI Posted to TNT - Prodigy's Recipe Exchange Newsletter by Lou
Parris <[email protected]> on Jul 06, 1997

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