Clay's Kitchen : Salsa Recipes

Salsa Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

 Subscribe in a reader |
Share |

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.

Search for Recipes, Search using Google, or Return to Cookbook Index