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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Mexi-Bean Salsa Recipe

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This recipe for Mexi-Bean Salsa is from Cooking with Mary, 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 (15 oz) can corn (Mexican or plain), drained
1 (15 oz) can black beans, rinsed and drained
1 red pepper,diced
1 orange or yellow pepper, diced
1 (16 oz) jar of your favorite salsa or picante sauce
2 cloves garlic, minced
1 teaspoon cumin (or to taste)
2 tablespoons olive oil
4 tablespoons lemon juice
1 (8 oz) finely shredded cheddar or taco cheese
Directions:
Directions:
Combine ingredients into a large bowl. Refrigerate 2 to 3 hours if possible (not essential). Serve with favorite chips or other scoops.
Personal Notes:
Personal Notes:
This salsa is also yummy with Mexi-Bake Casserole recipe found in Main Dishes section.

 

 

 

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