"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
This recipe for Bean Salsa, by Debbie Keller, is from Eating Under a Tree,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
15 oz black beans (drained and rinsed) 1/4 cup cilantro, chopped 2 cans shoe peg corn 1/2 cup chopped red onion 6 T olive oil 6 T lime juice 1/2 tsp salt 1 1/2 tsp cumin 2 15 oz cans diced tomatoes, drained
Mix all ingredients and refrigerate overnight. Serve with tortilla chips or corn chips.
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