"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Black Bean Salsa Recipe

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

Contributor:  
Contributor:  
Eleanor & Dale Mueller
Added: Sunday, February 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cans (15 oz) black beans, rinsed and drained
1 (17 oz) package frozen whole kernel corn, thawed
2 large tomatoes, seeded and diced
1 large avocado, peeled and diced
1 small onion, diced, or 8-10 green onions
cup chopped fresh cilantro leaves
2 tablespoons lime juice
1 tablespoon red wine vinegar
Salt and pepper

Directions:
Directions:
Mix all ingredients thoroughly in a large bowl. Cover and chill several hours or overnight. Taste and add salt, pepper and more lime juice as necessary. Serve with tortilla chips as an appetizer, or with grilled chicken breast as a meal.

Number Of Servings:
Number Of Servings:
12

 

 

 

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