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Black Bean And Corn Salsa Recipe
3 ears fresh white corn
3/4 c. water
3 med. tomatoes, peeled, seeded and finely chopped
3 jalapeno peppers, seeded and minced
2 cans black beans, drained and rinsed
1/2 c. chopped fresh cilantro
1/3 c. fresh lime juice
1/4 t. salt
1/4 t. freshly ground pepper
2 avocados, chopped
1 med onion, chopped
3 cloves garlic, diced
Cut corn from cob, place in saucepan, add water and bring to a boil. Cover, reduce heat, and simmer 6 to 7 minutes or until tender. Drain corn and transfer to a large bowl. Add all other ingredients except avocado and stir gently. Cover and chill. Just before serving, stir in avocado. Serve with tortilla chips.
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