"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Black Bean Salsa Recipe

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

Angie Duke-Haynes
Added: Thursday, March 27, 2008


2 cans black beans, rinsed, drained
1 can shoepeg corn, drained
1 can diced tomatoes and green chilies, undrained
1 jar of roasted red peppers, drained and diced
2 plum tomatoes, chopped
1 medium vidalia onion, chopped
4 green onions, diced
2/3 cup minced cilantro
2 cloves garlic, minced
1 tsp vinegar
1 tsp cumin
1 tsp grated orange peel
1/8 tsp pepper
salt to taste
Tortilla chips

Combine all ingredients except tortilla chips. Chill for at least 2 hours. Stir well and serve with tortilla chips.

Number Of Servings:
Number Of Servings:
8 cups




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