Black Bean and Corn Salsa #2
INGREDIENTS:
2 cn (15-oz) black beans; rinsed
-and drained
1 c Frozen yellow corn kernals;
-defrosted and drained
1 c Frozen white shoepeg corn
-kernals; defrosted and
-drained
1/2 c Fresh cilantro; chopped
1 Jalepeno; minced
1 lg Tomato; peeled and
-chopped
2 Cloves garlic; minced
1 lg Sweet onion (Bermuda;
-Florida; Maui, Vidalia),
-chopped
3 Green onions; thinly sliced
1 ts Chili powder
1 tb Ground cumin
3 tb Lime juice
1/4 ts Ground black pepper
1 ds Cayenne pepper
Salt to taste
2 cn (15-oz) black beans; rinsed
-and drained
1 c Frozen yellow corn kernals;
-defrosted and drained
1 c Frozen white shoepeg corn
-kernals; defrosted and
-drained
1/2 c Fresh cilantro; chopped
1 Jalepeno; minced
1 lg Tomato; peeled and
-chopped
2 Cloves garlic; minced
1 lg Sweet onion (Bermuda;
-Florida; Maui, Vidalia),
-chopped
3 Green onions; thinly sliced
1 ts Chili powder
1 tb Ground cumin
3 tb Lime juice
1/4 ts Ground black pepper
1 ds Cayenne pepper
Salt to taste
Thoroughly, but gently, mix everything together. More or less of anything can be added to suit your own tastes. Refrigerate at least 4 hours and up to 2 days, to allow flavors to blend. Let come to room temperature before serving with baked tortilla or pita chips. Enjoy! I've taken this to numerous potlucks and people really like it. I've also eaten it for more lunches than I can remember. Kim Allen, Baltimore, Maryland
FATFREE DIGEST V96 #68