Black Bean Salsa Recipe
Updated: January 7, 2009
Black Bean Salsa
As shared by Sandy Mason and Donna Falconnier with the U of I Extension.
(This salsa recipe has not been tested for safety for canning/processing purposes.)
1-12 oz. can corn or 2 ears fresh corn
½ c. chopped red bell pepper, blanched and cut from cob
½ c. finely chopped cilantro
1 16-oz. can black beans, rinsed and drained
1 teaspoon salt
1/3 cup chopped onion
½ teaspoon black pepper
½ cup fresh lemon juice
1 teaspoon cumin
Combine all ingredients and refrigerate. This salsa is best if the flavors are allowed to "meld" together so it is best when made ahead of time.
23 JUL 04
mrm
