by 
Smurphy
ANSWERS: 3
-
Easy Black Bean and Corn Salsa 8 Servings 100% would make this recipe for Easy Black Bean and Corn Salsa again. Easy Black Bean and Corn Salsa Ingredients 2 Cans of black beans, drained 1 Jar of favorite salsa & rinsed Fresh cilantro 1 Can mexicali corn or regular Fresh lime Corn kernels Cumin to taste Instructions for Easy Black Bean and Corn Salsa Drain & rinse corn & beans & combine. Add about 1 cup of salsa, depending on how runny you like it. Mix in about 2 T. of chopped cilantro, juice of 1 lime & about 1 t. of cumin. You can also add chopped onion & green pepper. Serve as a dip with tortillas or as a side dish. Recipe from eat-lf mailing list (nfritz@nssdca.gsfc.nasa.gov) Recipe entered into Mealmaster by Judy Vonneumann (pooh4jvn@catlover.com) Posted to MM-Recipes Digest V5 #024 by Judith Vonneumann on Jan 24, 1998 http://www.bigoven.com/80821-Easy-Black-Bean-and-Corn-Salsa-recipe.html
-
Black Bean and Corn Salsa 1 can or 10 oz. Black beans 1 can or 10 oz. Corn kernels 4 tbs Red Onions, ¼" diced 4 tbs Red Bell Peppers, ¼" diced 4 tbs Green Bell Peppers, ¼" diced 2 tbs Cilantro, chopped 4 tbs Olive oil, extra virgin Salt and Pepper - to taste Drain the corn and black beans. Rinse the beans in a colander to remove the extra bean juice. Add all the remaining ingredients and mix with a rubber spatula. Serve chilled.
-
1 1/4 c. cooked black turtle beans 1 1/4 c. cooked fresh corn kernels 3/4 c. finely diced red onion (rinsed) 3/4 c. red or green bell pepper 2 jalapenos, minced 1/2 c. balsamic vinegar 1/3 c. virgin olive oil 1 1/2 tsp. Dijon mustard Salt and pepper 1/4 c. chopped flat leaf parsley Combine all ingredients except for parsley and mix well. Refrigerate up to 3 days. Bring to room temperature and add parsley.
RELATED QUESTIONS
Copyright 2023, Wired Ivy, LLC