"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Black Bean Salsa Recipe

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

Contributor:  
Contributor:  

Added: Wednesday, November 2, 2005

Category:
Category:

Ingredients:  
Ingredients:  
One 15-ounce can black beans, drained, rinsed
1/4 cup finely chopped cilantro
1 cup seeded, chopped tomato
1 can shoepeg corn, drained
1/4 cup chopped bell pepper
1 finely chopped jalapeņo pepper (seeded)
1/4 cup chopped red onion
1 tablespoon olive oil
1 teaspoon salt or Cajun/Creole seasoning mix
Juice of 1 lime
1 large clove garlic, minced
1/4 teaspoon ground cumin
Freshly ground black pepper to taste

Directions:
Directions:
Mix all of the above and serve with tortilla chips.

 

 

 

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