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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Black Bean and Corn Salsa Recipe

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This recipe for Black Bean and Corn Salsa is from CulinArt, 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:  
15 ounces cooked black beans 1 can, drained
¾ cup corn kernels thawed
½ each habanero chile if available, seeded, minced
fine
2 cloves garlic minced fine
3 each scallions chopped
2 tablespoons red bell pepper diced
1 each tomato diced
2 tablespoons Vidalia onion or yellow onion, diced
2 teaspoons salt or to taste
1 teaspoon black pepper or to taste
1 tablespoon fresh cilantro chopped
1 teaspoon fresh oregano chopped
1 tablespoon olive oil blend
2 tablespoons red wine vinegar
Directions:
Directions:
Combine ingredients and chill, covered, for 1 hour.
NOTES: Use dry black beans that have been soaked and cooked.
Use corn cut from cob if available.
Use jalapeno instead of habanero if desired
Number Of Servings:
Number Of Servings:
6

 

 

 

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