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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Black Bean and Corn Salsa Recipe

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This recipe for Black Bean and Corn Salsa is from Blue Ribbon Winners & Family Favorites, 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:  
2 15 oz can black beans, rinsed and drained
1 zucchini
2 carrots
1 green or yellow bell pepper
1 red bell (capsicum) peppers
1 cup fresh cooked corn or frozen defrosted or 15 oz. can
½ bunch cilantro, chop leaves fine
1-2 jalapeños, finely chopped, seeds removed
¼ cup olive oil
2-3 limes for juice
2 garlic cloves minced
½ teaspoon cumin
1 teaspoon salt
Directions:
Directions:
Chop all veggies to approximately the size of a black bean. Mix together olive oil, lime juice, garlic, cumin and salt for dressing. Toss everything together gently. Enjoy with tortilla chips.

 

 

 

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