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Bean Salsa Recipe

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

Wendy Jensen
Added: Thursday, September 4, 2008


1 can black beans, rinsed and drained
1 can black eyed peas, rinsed and drained
(you could also use 2 cans black beans and no black eyed peas if you prefer)
1 cup frozen sweet corn kernels
2 medium tomatoes, diced
1 orange bell pepper, diced
1 red bell pepper, diced
medium red onion, diced
3 green onions, diced
2 ripe but firm avocados, diced

The Brine
2/3 cup fresh lime juice
cup olive oil
4 large cloves garlic, minced
1 tsp salt
1/8 tsp cayenne pepper
dash cumin

In salad bowl, combine beans, corn, tomatoes, avocado, bell pepper, and onions. Toss gently

For the brine: In a small jar with tight-fitting lid: Mix lime juice, olive oil, garlic, salt, and spices. Cover and shake until everything is mixed well. Introduce the brine to the other ingredients. Refrigerate overnight.




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