"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Spicy Black Bean Salsa Recipe

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

Anita Ermish


1/4 cup fresh lime juice
1/4 cup chopped fresh cilantro
2 tbsp. olive oil
4 tsp. minced canned chipolte chiles
1 tbsp. red wine vinegar
1 tsp. ground cumin
2 15 oz cans of black beans, rinsed, drained
1 1/2 cups corn
1 1/2 cups chopped red onion
1 1/2 cups chopped tomatoes
1 cup chopped green bell pepper
1 large ripe avocado, halved pitted, peeled, diced
tortilla chips

Whisk first 6 ingredients in large bowl to blend. Stir in beans, corn, onion, tomatoes, and bell pepper. Mix in avocado; season to taste with salt and pepper.
Cover and refrigerate. Serve with tortilla chips.




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