Black Bean and Corn Salsa 2

Title:
Black Bean and Corn Salsa 2

Yield:
12 Servings

Categories:
Beans,
Salsas




Ingredients:





    30 oz Black beans; canned


     1 c  Frozen corn; yellow


     1 c  Frozen corn; white


   1/2 c  Cilantro; chopped


     1 md Jalapeno; minced


     1 lg Tomato; peeled and chopped


     2    Cloves garlic; minced


     1 lg Sweet onions; chopped


     3    Green onion; thinly sliced


     1 ts Chili powder


     1 tb Ground cumin


     3 tb Lime juice; fresh


   1/4 ts Black pepper


     1 ds Cayenne pepper


          Salt; to taste






 Black Bean and Corn Salsa


 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 KimAllen@aol.com


 Posted to Digest eat-lf.v096.n197


 


 Date: Thu, 24 Oct 96 11:29:58 CDT


 


 From: CCDIANE@MIZZOU1.missouri.edu