This is what I've been eating constantly since I made a big batch of it 2 days ago. It turned out so tasty and colorful that I had to pass it on (and take a blurry picture of it!) Big thanks to my friend Meredith who gave me the recipe.Southwestern Salsa with Black Beans & Corn
1 ½ teaspoons cumin seeds
2 cans black beans, rinsed & drained ((15 oz. each)
1 can whole kernel corn, drained (15 ¼ oz.)
1 red pepper, minced
1 small purple onion, minced (1 cup)
½ cup chopped fresh cilantro
½ cup chopped fresh parsley
½ cup lime juice
¼ cup olive oil
3 cloves garlic, crushed
½ teaspoon salt
1 teaspoon dried crushed red pepper
½ teaspoon black pepper
Toast cumin seeds in a skillet over medium heat for 1-2 minutes, or until brown and fragrant, stirring often.
Combine cumin seeds, black beans, and remaining ingredients; toss well.
Cover and store in refrigerator up to 1 week.
Yields: 6 cups (lots!)
2 comments:
that looks so good! thanks for sharing the recipe.
And I have to comment on your comment: One time I left a doctor's office after waiting about an hour, too. They had made a mistake and hadn't written down the appointment, so I said I would come back another time, but no they swore they could fit me in. The ironic part was the appointment was to talk to my pediatrician about Danny possibly being autistic, and here he is in the waiting room bouncing off the walls, because we had to wait so long. I finally told them that I would reschedule that it was too much for Danny to handle. You would think these "experts" would know better, but I guess we are all human.
I am glad that you are loving the recipe. I have to limit how often I make it because I eat it all! I especially love it on nachos.
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