"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Easy black bean/corn salsa dip, by Marcie Barr, is from Family Traditions,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 container of HEB medium pico de gallo (from the produce section) 1 large can of black beans 1 small can of corn 2 small avocados (cut into small chunks) 1/2 tsp. cumin 1/2 tsp. fine ground pepper 1 T. lime juice (I use the lime juice from the little green plasic bottle by the lemons/limes)
Mix all ingredients together except the avocado, stir well fold in avocado best if chilled for several hours so the pico seasonings soak into everything serve with tortilla chips
great appetizer to throw together last minute and much easier than cutting all the onions/peppers/tomatoes up yourself!!!
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