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Post by Basketlady on May 3, 2011 22:28:45 GMT -5
In honor of Cinco de Mayo, here is a great salsa recipe that I use. It's from the Paula Deen book "Cookbook for the Lunchbox Set." It's a good book for those just starting out cooking.
Black Bean and Corn Salsa
2 14 oz cans black beans, rinsed and drained 10 oz pkg frozen niblet corn, uncooked and thawed (I use canned to make it easier) 4 Roma tomatoes, seeded and diced 1/2 Green pepper, finely diced 1/2 Red onion, finely diced 2 cloves garlic, minced juice of 2 limes 1 tablespoon balsamic vinegar 1 tablespoon extra virgin olive oil 1 teaspoon cumin 1 teaspoon Creole seasoning 1/2 teaspoon salt 2 teaspoons hot sauce 3 tablespoons fresh cilantro, finely minced
In large bowl, stir together beans, corn, tomatoes, green peppers, onion and garlic.
In small bowl, combine lime juice, vinegar, olive oil, cumin, Creole seasoning, salt and hot sauce. Whisk and pour over black bean mixture. Stir gently and refrigerate for at least 2 hours.
Serve with tortilla or corn chips.
Makes about 4 cups and serves about 12 guests.
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Post by Cat on May 3, 2011 22:51:36 GMT -5
yummy! Cat
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