"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Black Bean and Corn Salsa (#3 of Vaqueros' Five Salsa Recipes) Recipe

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This recipe for Black Bean and Corn Salsa (#3 of Vaqueros' Five Salsa Recipes), by , is from Cooking Diary of a Texas Cowgirl, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Denise Sypesteyn
Added: Tuesday, April 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 cups black beans (canned may be used)
1 cup corn, scraped off the ear
1 tbsp roasted red chiles (in the jar), chopped
4 ripe plum tomatoes, chopped
1-2 Serrano chiles, finely minced
1tbsp green onion, chopped
1 tsp red onion, chopped
1 cup cilantro
cup fresh limejuice
salt to taste

Directions:
Directions:
Mix all ingredients together in a large bowl and place in refrigerator overnight. Squeeze fresh limejuice over the top just before serving.

Personal Notes:
Personal Notes:
This salsa can also be served as a side dish condiment. Serve chilled. It is particularly good with grilled, baked or barbecued chicken.

 

 

 

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