Black Bean and Corn Salsa
- 1 c Black beans, cooked, cooled
- -and drained
- 1/4 c Diced red onion
- 3 Jalapeno, minced
- 1 c Corn kernels
- 1/2 c Green onion, chopped
- 1/2 c Red bell pepper, diced
- 1/2 c Tomato diced
- 4 tb Shallots, minced
- 4 tb Garlic, minced
- 4 oz Rice wine vinegar or to
- -taste
- Salt and pepper to taste
Toss beans with onion, jalapeno, corn, green onion, bell pepper, tomato,
shallots, garlic, vinegar, salt and pepper. Let sit for a little while
before serving, or refrigerate covered. Makes about 4-1/2 cups.
"Also from the San Luis Mardi Gras tribute to Mexico. This is frequently
used as a garnish. " Houston Chronicle, May, 1997
Downloaded by Lou Parris on May 13, 1997
Recipe by: HCI Posted to TNT - Prodigy's Recipe Exchange Newsletter by Lou
Parris on Jul 06, 1997
shallots, garlic, vinegar, salt and pepper. Let sit for a little while
before serving, or refrigerate covered. Makes about 4-1/2 cups.
"Also from the San Luis Mardi Gras tribute to Mexico. This is frequently
used as a garnish. " Houston Chronicle, May, 1997
Downloaded by Lou Parris
Recipe by: HCI Posted to TNT - Prodigy's Recipe Exchange Newsletter by Lou
Parris
