| 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 <lbparris@earthlink.net> on May 13, 1997 Recipe by: HCI Posted to TNT - Prodigy's Recipe Exchange Newsletter by Lou Parris <lbparris@earthlink.net> on Jul 06, 1997
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