"Hunger is the best sauce in the world."--Cervantes

Black Bean Salsa Recipe

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This recipe for Black Bean Salsa, by , is from The Logan 12th Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jenni Shields
Added: Thursday, September 17, 2009


2 cans of black beans, drained
7 roma tomatoes
1 yellow, red and green pepper
2 mangos
3 jalapeņos
1" piece of fresh ginger, grated
3 cloves of garlic, minced
1 purple onion
handful of cilantro, finely chopped (optional)
1 bag frozen white corn, thawed and drained
1/2 to 1 1/2 cups oil
1/2 to 3/4 cup vinegar
salt and pepper, to taste
a shake or two of cumin

Mix all ingredients together. Let sit in fridge for a couple of hours to mix flavors. Enjoy with tortilla chips. Note - *I like to use Peaches in place of the Mango. *In place of ginger & garlic, I use a bottled garlic & ginger mix that can be purchased at the grocery store. Use about 1 tbsp of it.




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