SANDY FROST
06-29-2003, 12:16 AM
BLACK BEAN SALSA-SANDY FROST
2-15-OUNCE CANS BLACK BEANS,RINSED AND DRAINED
1-151/4 -OUNCE CAN WHOLE KERNAL CORN,DRAINED
1-MEDIUM RES SWEET PEPPER,CHOPPED
8-GREEN ONIONS,THINLY SLICED
1/3-CUP SNIPPED FRESH CILANTRO
1/4- CUP LIME JUICE
2-TEASPOONS GROUND CUMIN
3/3-TEASPOON GARLIC SALT
1.IN A LARGE MIXING BOWL,STIR TOGETHER BEANS,CORN,SWEET PEPPER,GREEN ONIONS, AND CILANTRO. IN A SMALL MIXING BOWL,STIR TOGETHER LIME JUICE,CUMIN, AND GARLIC SALT;POUR OVER BEAN MIXTURE. TOSS GENTLY TO COAT. COVER AND CHILL IN THE REFRIGERATOR FOR UP TO 3 DAYS,STIRRING OCCASIONALLY.
MAKES 5 1/2 CUPS.
2-15-OUNCE CANS BLACK BEANS,RINSED AND DRAINED
1-151/4 -OUNCE CAN WHOLE KERNAL CORN,DRAINED
1-MEDIUM RES SWEET PEPPER,CHOPPED
8-GREEN ONIONS,THINLY SLICED
1/3-CUP SNIPPED FRESH CILANTRO
1/4- CUP LIME JUICE
2-TEASPOONS GROUND CUMIN
3/3-TEASPOON GARLIC SALT
1.IN A LARGE MIXING BOWL,STIR TOGETHER BEANS,CORN,SWEET PEPPER,GREEN ONIONS, AND CILANTRO. IN A SMALL MIXING BOWL,STIR TOGETHER LIME JUICE,CUMIN, AND GARLIC SALT;POUR OVER BEAN MIXTURE. TOSS GENTLY TO COAT. COVER AND CHILL IN THE REFRIGERATOR FOR UP TO 3 DAYS,STIRRING OCCASIONALLY.
MAKES 5 1/2 CUPS.