This recipe for Black Bean Salsa, by Rick Stokes, is from YOUR Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 can black beans (drained and rinsed) 1 ½ cup frozen corn (thawed and drained) 1 to 2 cloves garlic finely diced 1 jalapeno (deveined and seeded if you don’t want it too hot) finely diced 1-cup purple onion finely diced 1-cup fresh tomato diced small ½ cup bell pepper finely diced ½ cup cilantro finely chopped
Mix all ingredients with 1 or 2 tablespoons of olive oil (to desired consistency) Salt to taste.
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