Sunday, August 14, 2011

Black Bean & Corn Salsa

Black Bean & Corn Salsa
by Teri Winchester 
Makes 2 quarts
2 15oz cans black beans, drained and rinsed
1 1/2 cups fresh or frozen corn
1/2 pound jicama, peeled and diced in small pieces
(If I don't have jicama, I substitute one can of water chestnuts, chopped)
1 sweet red pepper, seeded and diced
5 green onions, chopped
2 fresh tomatoes, diced
2 teaspoons minced garlic
Combine all above ingredients in a serving bowl.
1/2 cup fresh lemon juice
1/4 cup fresh lime juice
1/2 cup sugar
1 teaspoon salt
3 tablespoons olive oil
Mix dressing ingredients well and pour over salsa. Stir gently and serve.

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