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

Black Bean Salsa Recipe

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This recipe for Black Bean Salsa, by , 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!

Contributor:  
Contributor:  
Pam Mays

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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