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Ingredients:
1 1/2 cup fresh corn* -- cut from cob
1 cup canned black beans -- rinsed
1 and drained
1 medium sweet red pepper -- chopped
1 jalapeno pepper -- seed &
1 finely chop
1 clove garlic -- pressed
2 tbsp lime juice
2 tsp fresh cilantro -- chopped
1/4 tsp salt
1/4 tsp pepper
Instructions:
Cook corn in a small amount of boiling water for 4 minutes or until
crisp-tender; drain and cool. Combine corn and remaining ingredients.
Makes 4 cups of salsa.
Cook's Notes: 1 1/2 cups frozen whole kernel corn may be
substituted. For variation and additional flavor, try adding chopped
tomatoes and onions or sliced scallions.
Recipe By : Southern Living
Servings: 4
Vengeance is a dish that can be eaten cold. James Payn In Market Overt (1895)
More information:
Open Directory:
Spicy Recipes
Mexico
Looksmart:
Cooking
and Food
Black Bean-And-Corn Salsa Recipe brought to you by Mexican Recipes To-Go
