This recipe for Spicy Black Bean and Corn Salsa, by Pam Malkey, is from Our Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
16 oz. can black beans 16 oz. can corn 1/2 C. chpd. fresh cilantro 1/4 C. chpd. green onion 1/4 C. chpd. red onion 1/3 C. fresh lime juice 3 TB vegetable oil 1 TB ground cumin salt and pepper to taste 1/2 C. chpd. ripe tomatoes
In lg. bowl, combine beans, corn, cilantro, green onion, red onion, lime juice, oil and cumin. Season with salt and pepper to taste. Cover and chill at least 2 hours or up to overnight. Just before serving stir in tomatoes. Serve with blue and white corn chips
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