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Corn and Black Bean Salsa |
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Serves: 3
Print this Recipe
(Salsa de Elote y Frijol Negro)
Makes about 3 cups
Category: Vegetable Salsas and Table Sauces
Makes about 3 cups
Modern salsas are imaginative, colorful, and made of healthful ingredients with little or no added fat. Serve as a topping for tortilla chips, or spoon over grilled meat or fish. Canned black beans are a great convenience, but home-cooked beans are better.
1 ear corn (large), shucked
1 cup drained and rinsed black beans, canned or homemade
1 medium tomato, finely chopped
1/4 medium red onion, finely diced
2 jalapeño peppers, seeded and finely diced
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
2 teaspoons olive oil
1/2 teaspoon ground cumin
1/4 teaspoon salt, or to taste
In a large pot of boiling water, cook the corn until just tender, 3 to 4 minutes. Cool under running water. With a sharp knife, cut the kernels off the cobs. Put the corn kernels in a large bowl. Serve within 4 hours, cold or at room temperature.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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