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24HourForums.com > Supported Forums > Erinna's Nosh Pit > corn and black bean salsa

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 Moderated by: Erinna1112

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 Posted: 12:29 am

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my brother's wife sent me this today, it sounds good to me! i am a big fan of black beans, a Cuban thing i learned to love in Miami. my black bean soup is a hearty winter meal with some crusty bread and maybe a little salad. ::eats::

Vegetarian Corn and Black Bean Salsa

 
1  -   15oz. - can black beans (drained and rinsed)
1  -   15oz. - whole kernel corn (drained)
1/2 - Cup  chopped green pepper   (or more if you like)
2/3-  Cup   chopped tomatoes (seeds removed)  you can use the canned diced tomatoes drained (I like the ones with jalepeno a bit spicy)
2   -  Tablespoons chopped red onion  ( I use waaaay more, I love onions)
1/3-  Cup  Red wine vinegar
1 -    Teaspoon   olive oil
1/4 - Teaspoon   seasoned salt
1/4 - Teaspoon  ground black pepper
1/2 - Teaspoon  chili powder
 
In a medium  bowl mix together:   black beans, corn, green pepper, tomatoes and red onion.
In a Jar with a tight fitting lid, shake together:  Red wine, vinegar, olive oil (canola oil is also ok), salt, pepper and chili powder.
Pour dressing over corn and bean mixture.  Cover and refrigerate at least 2 hours. It is even better next day!
Serve with chips or over salad.  (good on baked potatoes too!)

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Marie5656
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 Posted: 01:27 am

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Sounds good.

I agree about the jalapeno diced tomatos.  I always keep some on hand to put into my chili.  And sometimes into soup.

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24HourForums.com > Supported Forums > Erinna's Nosh Pit > corn and black bean salsa


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