Clay's Kitchen : Pod and Seed Recipes

Pod and Seed Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Southwestern Salsa With Black Beans and Corn

Recipe from: pigger
Servings: 6 cups

1 ½ teaspoon cumin seeds
2 15 ounce cans cans black beans, rinsed and drained
1 15 ounce can whole kernel corn, drained
1 red pepper, minced
1 small purple onion, minced
½ cup chopped fresh cilantro
½ cup chopped fresh parsley
⅓ cup lime juice
¼ cup olive oil
3 cloves garlic, crushed
½ teaspoon salt
1 teaspoon dried crushed red pepper
½ teaspoon freshly ground black pepper

Toast cumin seeds in a skillet over medium heat 1 to 2 minutes or until brown and fragrant, stirring often. Combine cumin seeds, black beans, and remaining ingredients; toss well. Cover and store in refrigerator up to 1 week.


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