RECIPE: Winter Black Bean Salsa

perceptorDecember 9, 2009

Winter Black Bean Salsa

1 can (16 oz.) black beans, rinsed, drained

1 pkg.(10 oz.) frozen whole kernel corn, thawed

1 medium tomato, chopped

1/4 cup chopped red onion

1/4 cup fresh lime juice

1 env. Good Seasons Garlic & Herb Dressing Mix

2 Tbsp. chopped cilantro

1/2 tsp. minced fresh jalapeño pepper (optional)

1/4 tsp. ground cumin

MIX all ingredients in large bowl until well blended; cover. Refrigerate at least 15 minutes.

SERVE with tortilla chips. Store leftover salsa in airtight container in refrigerator.

Here is a link that might be useful: Winter Black Bean Salsa

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Here is a recipe that I use. Basically the same but with a little more heat. I'll try it next time adding the cumin which sounds very good.

Bean & Corn Salsa

2 (15 ounce) cans beans, drained and rinsed, can use black beans, pinto beans, or a mix
2 cups frozen whole kernel corn, cooked
3 firm tomatoes diced (if you prefer you can also peel and seed, but I prefer not too)
1 cup fresh cilantro, chopped
2 to 4 fresh jalapenos, finely chopped (if you prefer you can also seed the peppers)
½ cup chopped onion, either a sweet yellow such as 1015 or purple onion
2-3 cloves of garlic, finely chopped
¼ cup fresh lime juice
Salt to taste
Freshly ground pepper to taste
3 avocadoes, peeled, pitted and diced

Combine all ingredients except for the avocadoes, cover and chill for a few hours. Before serving, toss in the avocadoes. Be sure not to cut up the avocadoes until right before you get ready to serve the salsa. Serve with tortilla chips.

    Bookmark   December 11, 2009 at 6:27AM
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Thanks for sharing your recipe!
The cumin adds extra flavor.
Love avocados in salsa.

    Bookmark   December 11, 2009 at 6:34PM
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