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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Black Bean Salsa Recipe

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This recipe for Black Bean Salsa is from The Mitchell/Mays Family 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:  
2 cups black beans, thoroughly rinsed
1 cup yellow corn (frozen works fine)
1/4 cup diced red bell pepper, finely diced
1/4 cup diced green bell pepper, finely diced
Fresh jalapeno pepper, finely diced (about 2 Tablespoons are recommended)
1 Tablespoon minced garlic
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon coriander
Zest and juice of lime
Kosher salt to taste (usually 1-2 Tablespoons)

Directions:
Directions:
Make sure beans are well rinsed, and corn is thawed. Mix all ingredients in bowl, refrigerate for at least one hour. Stir again before serving.

Salsa may be served as a side dish or used as a topping on tacos, salads, fish or meat.

 

 

 

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