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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Mexican Black Bean and Corn Salsa Recipe

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This recipe for Mexican Black Bean and Corn Salsa is from Mamma T’s Cookbook, 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 cup canned black beans, drained and rinsed
1 cup corn kernels – frozen, canned or fresh cooked
1/2 cup finely diced ripe tomato
1/4 cup chopped cilantro
4 green onions, chopped
1/2 medium red onion, chopped
1/2 medium sweet red pepper, chopped
2 fresh jalapeno peppers, seeded and minced
2 cloves garlic, minced
2 tablespoons lime juice
1 teaspoon salt
Directions:
Directions:
In a mixing bowl, toss together all the ingredients. Taste, and adjust seasoning if necessary.

Let sit at room temperature for about 30 minutes or refrigerated for at least one hour before serving.
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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