"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Creamy Black Bean Salsa Recipe

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This recipe for Creamy Black Bean Salsa, by , is from The Hillis Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Laura Antolak
Added: Sunday, July 2, 2006


15 oz can black beans, rinsed and drained.
1 - 1/2 cup frozen corn, thawed
1 cup finely chopped sweet red pepper
1/4 cup finely chopped green (bell) pepper
1/2 cut finely chopped red onion
1 Tab. minced fresh parsley or 1 tsp dried parsley flakes
1/2 cup sour cream
1/4 cup mayonnaise
2 Tab. red wine vinegar
1 tea ground cumin
1 tea chili powder
1/2 tea salt
1/4 tea garlic powder
1/2 tea pepper

Combine beans, corn, peppers, onion and parsley in a large bowl. Combine sour cream, mayonnaiswe, vinegar and seasonings and pour over corn-bean mixture and toss gently to coat.

Serve with tortilla chips.

Personal Notes:
Personal Notes:
Can eat right away but best if left in refrigerator over night.




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