"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

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!

Pam Mays


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)

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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