Thursday, May 15, 2008

Black Bean and Corn Salsa


1 (15 ounce) can of black beans, rinsed and drained (and/or white beans, black-eyed peas, or garbanzo beans)
1 1/2 cups frozen corn, defrosted
2 fresh jalapeno peppers, seeded and finely chopped
3 fresh plum tomatoes, seeded and chopped
1 onion, diced and 1/2 cup fresh cilantro, finely chopped

You may also add any of the following: chopped avocado, chopped olives, chopped cucumber (de-seeded), green onions, peppers, etc.

Dressing: (or you may use your favorite Italian Dressing)

1 clove garlic, minced
1 tablespoon chili powder
1 teaspoon cumin
1/8 teaspoon cayenne pepper
1/4 cup fresh lime juice
1 tablespoon fresh lemon juice
Salt and pepper to taste

In a small bowl combine garlic, chili powder, cumin, cayenne pepper, lime juice, and lemon juice. Mix well. In a large bowl, combine the beans, corn, jalapeno peppers, tomatoes, onions, and cilantro. Pour the lime juice mixture over the bean mixture and gently toss. Add salt and pepper to taste. Chill before serving.

Eat on it’s own as a salad or with corn chips for an appetizer.

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