"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Black Bean Salsa Recipe

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

Contributor:  
Contributor:  

Added: Tuesday, February 1, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 (15 oz.) can black beans, rinsed and drained
1 (8 oz.) can white shoepeg corn, drained
1 large tomato, chopped
1/2 red onion, chopped
1/8 cup chopped fresh cilantro
1 cup diced bell peppers (mixed colors)
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 1/2 teaspoons red wine vinegar (or balsamic vinegar)
1/2 teaspoon salt, or to taste
1/4 teaspoon pepper

Avocado slices and cilantro sprigs for garnish
Tortilla chips

Directions:
Directions:
Combine all ingredients except garnish in a large bowl. Cover and chill. Garnish, if desired, with sliced avocado and fresh cilantro. Serve with tortilla chips.

 

 

 

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