"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cuban Beans and Corn Salsa (Spicy) Recipe

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This recipe for Cuban Beans and Corn Salsa (Spicy), by , is from Our Heritage Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joe & Gloria LoCicero
Added: Thursday, November 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 c chopped tomatoes (about 3)
1 1/2 c chopped red onion
4 tsp minced canned chipotle chiles in adobo sauce
1 T balsamic vinegar, 1 tsp ground cumin
2 T extra virgin olive oil, 2-3 cloves minced garlic
1/4 c fresh lime juice, 1/4 c chopped fresh cilantro
1 15oz can black beans, rinsed and drained
1 15oz can garbanzo beans, rinsed and drained
1 1/2 c frozen corn kernels, thawed
1 c chopped red bell pepper, 1 tsp sugar
1 large avocado, halved, pitted, and diced

Directions:
Directions:
Toss all ingredients together saving the avocado for last to avoid bruising. For a spicier taste add tobasco or red pepper flakes to taste.

Number Of Servings:
Number Of Servings:
12-16
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This can be prepared a couple of hours ahead. Cover and refrigerate. Use this as an appetizer with tortilla scoops, as a side salad, a filling for omelets, or spooned over grilled fish or chicken.

 

 

 

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