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"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Cuban Beans and Corn Salsa (Spicy) Recipe

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This recipe for Cuban Beans and Corn Salsa (Spicy) is from Our Heritage Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 c chopped tomatoes (about 3)
1 1/2 c chopped red onion
4 tsp minced canned chipotle chiles in adobo sauce
1 T balsamic vinegar, 1 tsp ground cumin
2 T extra virgin olive oil, 2-3 cloves minced garlic
1/4 c fresh lime juice, 1/4 c chopped fresh cilantro
1 15oz can black beans, rinsed and drained
1 15oz can garbanzo beans, rinsed and drained
1 1/2 c frozen corn kernels, thawed
1 c chopped red bell pepper, 1 tsp sugar
1 large avocado, halved, pitted, and diced
Directions:
Directions:
Toss all ingredients together saving the avocado for last to avoid bruising. For a spicier taste add tobasco or red pepper flakes to taste.
Number Of Servings:
Number Of Servings:
12-16
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This can be prepared a couple of hours ahead. Cover and refrigerate. Use this as an appetizer with tortilla scoops, as a side salad, a filling for omelets, or spooned over grilled fish or chicken.

 

 

 

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