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Black Bean and Corn Salsa
Also from the San Luis Mardi Gras tribute
to Mexico. This is frequently used as a garnish.
1cup
black beans, cooked, cooled and drained
1/4
cup diced red onion
3to
4 jalapeρo, minced
1cup
corn kernels
1/2
cup each, chopped: green onion and diced red bell pepper
1/2
cup diced tomato
4tablespoons
each, minced: shallots and garlic
4ounces
rice wine vinegar or to taste
Salt
and pepper to taste Toss beans with onion, jalapeρo, corn,
green onion, bell pepper, tomato, shallots, garlic, vinegar, salt and pepper.
Let sit for a little while before serving, or refrigerate covered. Makes about 4
1/2 cups. |
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