"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Black Bean Salsa Recipe

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This recipe for Black Bean Salsa, by , is from Eagles in the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marina Morris
Added: Thursday, October 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 (15 oz) cans black beans, rinsed & drained
1 (15 oz) can shoepeg corn - drained
2 large tomatoes - seeded & chopped
1 large avocado - chopped
1 purple onion - chopped
1/8 cup fresh cilantro
4 Tablespoons lime juice
2 Tablespoons olive oil
1 Tablespoon red wine vinegar
1 teaspoon salt
1/2 teaspoon pepper

Directions:
Directions:
Combine all 11 ingredients in large bowl. Cover & chill.

 

 

 

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