"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for BLACK BEAN and CORN SALSA, by Carol DeFazio, is from Our Family Cookbook Vol 2,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 cans black beans, rinsed and drained 1 can white corn, drained 1 large ripe tomato, diced 1/2 small onion, chopped LOTS of chopped cilantro, amount to your liking 2 Tbsp lime juice, fresh 1 Tbsp vegetable oil 1/2 Tbsp cider vinegar 2 garlic cloves, crushed salt and pepper
Mix all ingredients in a large bowl and chill.
Serve with blue corn chips.
about 10 minutes
Its a crowd pleaser, left overs are good to throw on a salad.
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