"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Black Bean & Corn Salsa Recipe

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This recipe for Black Bean & Corn Salsa, by , is from Roper Family Treasures, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sherry Roper
Added: Saturday, August 25, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 cans black beans
2 cans white/yellow corn
1 purple onion
2 avocados
1 bundle fresh cilantro
8-10 roma tomatoes
4 tbsp extra virgin olive oil
4 tbsp balsamic vinegar
1 tbsp cumin
minced garlic
salt and pepper to taste

Directions:
Directions:
Rinse and drain black beans and corn. Remove seeds from roma tomatoes and dice. Dice purple onion. Chop fresh cilantro. Combine above ingredients into bowl. Add garlic, extra virgin olive oil, balsamic vinegar, s&p and cumin. Stir and refrigerate over night to marinate. Add diced avocados about an hour before serving

Personal Notes:
Personal Notes:
This salsa/salad is delicious served with tortilla chips as an appetizer or alone as a side dish. Its so easy to make! Hope you enjoy it.

 

 

 

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