Friday, September 18, 2009

Black Bean Salsa

1/3 c. fresh lime juice
1/3 c. extra virgin olive oil
1 t. salt
1/2 t. cumin
1/2 t. ground red chilies
1/3 c. fresh cilantro, finely chopped
12/ c.1/2 c. red onion, finely diced
1 to 2 jalapenos, thinly sliced
1 15 oz. can black beans, drained and rinsed
1 15 oz. can corn, drained
1 red bell pepper, diced
1 green bell pepper, diced
2 tomatoes, diced

Mix all ingredients. For best flavor, let stand for 3-4 hours in a covered bowl in the refrigerator, but can be eaten immediately. Use at room temperature or cold, according to taste. Yield: 5 cups

If you like this blog, please look for my other blogs:
Thyme for Herbs
Happenstance House

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