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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

Salsa: Black Bean and Shoe Peg Corn Salsa Recipe

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This recipe for Salsa: Black Bean and Shoe Peg Corn Salsa is from Dedicated with love to my mother, LaVeta Lewis., 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 cans of black beans, rinsed and drained well
2 cans white shoe peg corn or 1 can of white shoe peg corn and one small bag of
frozen corn thawed
1 medium red onion diced small
1 bunch green onions chopped small
1 red or green bell pepper diced in small chunks
1 bunch cilantro (optional)
2 large red firm tomatoes or 4-6 firm Roma tomatoes and juice
1 Jalapeno deseeded (optional)
Dressing:
2 Tablespoons fresh olive oil
½ cup lime juice
or ½ wine vinegar
*Or instead of lime juice, olive oil, or vinegar, use I-2 cups Italian dressing

*Optional: 2 avocados diced (it will turn dark, add right before serving)
*Optional: ½ teaspoon cumin powder
Directions:
Directions:
Mix all ingredients together and keep refrigerated. Marinade overnight.
I have used all options and other times none. All are good. Jalapeno without seeds always makes dishes tastier.

 

 

 

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