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Black Bean and Corn Salsa/salad
1 cn (16 oz) black beans (rinsed & drained)
1 pk (10 oz) frozen whole kernel corn (or 11 oz can niblets; drained)
3/4 c Diced red onion
3/4 c Diced sweet red pepper
1/2 c Diced green bell pepper
2 Jalapenos; (seeded & cored) minced (or 1 small can chopped green chilies, drained)
1/4 c Balsamic vinegar
1/4 ts MSG; (optional)
1/3 c Extra virgin olive oil or 1 Tbsp minced lime zest & 2 Tbsp lime juice
1/4 c Chopped flat leaf parsley
1/4 c (or less) chopped cilantro
2 tb Chopped fresh mint
1 lg Tomato; chopped
1 ts Dijon mustard
Salt & pepper to taste
1/4 ts Sugar; (optional)
Mix all ingredients, less parsley, & mix well. Refrigerate at 2 to 3 hours
(will keep in frig several days) Before serving, bring to room temperature
& add parsley.
Comparable amounts of dried herbs may be substituted. All amounts given can
be changed to your taste.
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