Discussion in 'Cooking' started by tonilea, Aug 30, 2009.
especially if it has corn in it? Thanks!
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Black Bean Salsa
I always double the recipe, but it makes quite a bit.
A single recipe is:
1 can black beans drained and rinsed
1 can shoepeg corn drained and rinsed
1 red onion chopped
4-5 tomatoes chopped
1 green pepper chopped
1 jalapeno chopped(remove seeds)
1/4 cup fresh cilantro chopped
juice from 2 large limes
1 tablespoon of olive oil (maybe a dash more)
1 teaspoon of garlic powder
1 teaspoon of salt
1 tablespoon of sugar(optional)
Gets juicier as it sits so dont think you need more oil
Lasts maybe a day or two but gets yucky after that.
Google "Texas Caviar" and you'll find a good one.
Thanks so much!
Mmmmm.....I'm going to make this one too.
that is the recipe I use, too more or less. Just be careful to drain your tomatoes really well after you chop them, because it does get really watery for some reason. You can also use leftover corn on the cob. A dash of balsamic vinegar is good in it, too if you don't have lime or lemon for the acid component.
I buy a medium salsa and then add black beans and frozen corn. I get lots of compliments on "my" Southwestern Salsa.
My recipe is similar to PP but will post anyway. I get RAVE reviews on it every time and can eat it plain with a spoon myself!
1 Can black beans, rinsed
1 can Whole Kernal corn
2-3 plum tomatoes (I use 2 large and that's enough for me, if you like tomotoes add more, use whatever variety you like. I core out the 'guts' and only use the flesh)
1 small red onion, diced
1 jalapeño. diced, seeds removed (I omit for the kids ATM)
1 avocado, diced
1/4 c. olive oil
1/4 c. red wine vinegar
1 TBS. Lime juice
Salt & Pepper to taste.
Stir to coat. Enjoy. It also gets better overnight!
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