"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Black Bean Salsa Recipe

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

Melinda Roe
Added: Monday, July 17, 2006


1 can black beans (rinsed & drained)
1 can white shoepeg corn
1/4 c. fresh cilantro, chopped
1 medium purple onion, chopped
1 jalapeno pepper, chopped
1 T. olive oil
Juice of 1 large lime
1 tsp. salt
1 tsp. cumin
1 tsp. garlic powder

Mix all ingredients together. Just before serving, add chopped tomatoes to taste.

This will keep for several days without the tomatoes, so you may want to mix just a little at a time.

Serve with Fritos Scoops or tortilla chips.




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