Southwestern Salsa With Black Beans & Corn
CDKitchen https://www.cdkitchen.com
Serves/Makes: 6 cups | Ready In: 30-60 minutes
Ingredients:
1 1/2 teaspoon cumin seeds
2 cans (15 ounce size) black beans
1 can (15 ounce size) whole kernel corn
1 red bell pepper
1 small purple onion
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh parsley
1/3 cup lime juice
1/4 cup olive oil
3 cloves garlic, crushed
1/2 teaspoon salt
1 teaspoon dried crushed red pepper
1/2 teaspoon freshly ground black pepper
Directions:
Place the cumin seeds in a skillet over medium heat. Cook, stirring constantly, for 1-2 minutes or until toasted and fragrant.
Rinse and drain the beans and place in a bowl and add the toasted cumin seeds. Drain the corn well and add to the bowl.
Remove the stem and seeds from the bell pepper and finely chop. Finely chop the onion. Add both to the beans.
Add the cilantro, parsley, lime juice, olive oil, garlic, salt, crushed red pepper, and black pepper to the beans. Mix well.
Cover the bowl and chill for 30 minutes before serving.
Store leftovers in a covered container in the refrigerator for up to 1 week.
Recipe Location: https://www.cdkitchen.com/recipes/recs/666/Southwestern-Salsa-With-Black-111281.shtml
Recipe ID: 82154
Nutrition:
per tablespoon: 17 calories, 1g fat, 2g carbohydrates, 1g protein.
This recipe is from CDKitchen https://www.cdkitchen.com
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