1 ½ tsp. cumin seeds
2 – 15 oz. cans black beans, rinsed and drained
1 – 15 ¼ oz. can whole kernel corn, drained
1 red pepper, minced
1 small purple onion, minced (1 c.)
½ c. chopped fresh cilantro
½ c. chopped fresh parsley
1/3 c. lime juice
¼ c. olive oil
3 cloves garlic, crushed
½ t. salt
1 t. dried crushed red pepper
½ t. freshly ground black pepper
Toast cumin seeds in a skillet over medium heat 1 to 2 minutes or until brown and fragrant, stirring often. Combine cumin seeds, black beans, and remaining ingredients; toss well. Fix this ahead of time (2-3 hours) to allow the flavors to meld.
Cover and store in refrigerator up to 1 week.
Yield 6 cups. Per tablespoon: Calories 18 Fat 0.7 g (Before you spoon it onto the tortilla chips!)
From The Ultimate Southern Living Cookbook
Grocery List
- cumin seeds
- black beans
- whole kernel corn
- red pepper
- purple onion
- fresh cilantro
- fresh parsley
- lime juice
- olive oil
- garlic
- salt
- crushed red pepper
- black pepper
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