Southwestern Salsa with Black Beans and Corn

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

Approximate Cost: $4.33