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

Black Bean Salsa Recipe

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This recipe for Black Bean Salsa is from Edible Memories, 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.) cans black beans, drained and rinsed well
1 (17 oz.) can whole kernel corn, drained and rinsed
(I put these both in the same colander, rinse them and let them sit a while)
2 large fresh tomatoes, seeded and chopped
1/2 purple (red) onion, chopped
4 T. fresh lime juice
2-4 T. fresh cilantro (optional)
2 T. olive oil
1 T. red wine vinegar
1 tsp. salt
1/2 tsp. pepper
chopped avocado
Directions:
Directions:
Mix the drained beans and corn with the onion and tomato (and cilantro, if desired). Whisk the remaining ingredients together and pour over all. Mix well -- add chopped avocado right before serving.
Personal Notes:
Personal Notes:
This recipe came from Susan Butler Thomas. She served it to Angela, Clarisse and me at her fantastic house outside of Blanco.

 

 

 

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