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You are here: Home / All Recipes / Southwestern Salsa with Black Beans and Corn

Southwestern Salsa with Black Beans and Corn

November 29, 2023 by Holly Leave a Comment

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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Filed Under: All Recipes, Appetizer, Veggies Tagged With: appetizer, veggies

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