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 Denise Sypesteyn, 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.
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 ¼ cup fresh limejuice salt to taste
Mix all ingredients together in a large bowl and place in refrigerator overnight. Squeeze fresh limejuice over the top just before serving.
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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