"The belly rules the mind."--Spanish Proverb

Black Bean & Corn Salsa Recipe

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

Contributor:  
Contributor:  
Denise McNeil
Added: Monday, November 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cans Faroan black beans - drained, (can use others though)
1 can white shoe peg corn - drained/rinsed
1/2 cup red or sweet onion - chopped
4 roma tomatoes - chopped
1/4 c fresh cilantro - chopped
4 Tbsp. olive oil
6 Tbsp. lime juice
1 1/2 tsp, cummin
you can also add salt pepper and garlic to taste.

Directions:
Directions:
Mix all ingredients together, serve with tortilla chips.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
I got this recipe from one of Jocelyn's room mates (Melissa Grindell)

 

 

 

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