"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Spicy Black Bean Salsa Recipe

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This recipe for Spicy Black Bean Salsa, by , is from Recipes from the Rogers Family and Beyond!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shannon Koene
Added: Monday, May 2, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1/4 c. lime juice
1/4 c. chopped fresh cilantro
2 T. olive oil
4 tsp. canned chipotle peppers, minced
1 T. red wine vinegar
1 tsp. ground cumin
2 16-oz. cans black beans, drained and rinsed
1-1/2 c. frozen corn kernels, thawed
1-1/2 c. chopped red onion
1-1/2 c. chopped tomatoes
1 c. chopped green bell pepper
1 large avocado, diced
salt and pepper, to taste

Directions:
Directions:
Mix all ingredients well and chill. Serve with tortilla chips or as a topping for quesadillas, fajitas, tacos, whatever!

Number Of Servings:
Number Of Servings:
16
Personal Notes:
Personal Notes:
This recipe is from my friend, Karrah Phillips. When she gives me a recipe, I know it will be great. The first time I made this, I ate almost all of it by myself in just a couple of days - for lunch, dinner, snack....

 

 

 

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