"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Black Bean Salsa Recipe

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This recipe for Black Bean Salsa, by , is from A Peek into the Parsons' Pantry, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Liz Kenealey
Added: Monday, May 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 cans black beans, rinsed
2 cans corn, rinsed
1 medium red onion, chopped
4 tomatoes, chopped
3 avocados, chopped
1 cup chopped cilantro
1 jalapeņo, chopped (remove some of the seeds to lessen the heat
5 cloves garlic, minced
6 Tbs. red wine vinegar
4Tbs. olive oil
8 1/2 Tbs. lemon juice
salt to taste
pepper to taste

Directions:
Directions:
Mix all ingredients except the avocado. (It's best to make it the day before, or let it sit in the fridge for several hours.) Add the avocado right before serving. Serve with tortilla chips.

Personal Notes:
Personal Notes:
This recipe makes a lot and is great for parties or serving a crowd!

 

 

 

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