Southwestern Salsa With Black Beans & Corn Recipe

Submitted by: pigger

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Ready in: < 30 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 6 cups

Ingredients:
1 1/2 teaspoon cumin seeds
2 cans (15-ounce size) cans black beans, rinsed and drained
1 can (15-ounce can) whole kernel corn, drained
1 red pepper, minced
1 small purple onion, minced
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

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Directions:

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.

This recipe from CDKitchen for Southwestern Salsa With Black Beans & Corn serves/makes 6 cups

Recipe ID: 82154

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