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Black Bean And Corn Salsa/salad

Recipes »  Salad  »  Bean

Try this Black Bean And Corn Salsa/salad recipe, or contribute your own. "Tangy" and "Summer" are two of the tags cooks chose for Black Bean And Corn Salsa/salad.

Yield: 1 servings Ready in 1 hours

Cuisine: AmericanMain Ingredient: Corn

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Servings          
Original recipe makes 1 servings
1/2 cDiced green bell pepper
1/4 tsSugar; (optional)
1 cn(16 oz) black beans (rinsed
3/4 cDiced red onion
1 tsDijon mustard
1 lgTomato; chopped
1/4 cChopped flat leaf parsley
1 pk(10 oz) frozen whole kernel
1/4 c(or less) chopped cilantro
1/4 tsMSG; (optional)
1/3 cExtra virgin olive oil or 1
3/4 cDiced sweet red pepper
2 Jalapenos; (seeded & cored)
2 tbChopped fresh mint
Salt and pepper to taste
1/4 cBalsamic vinegar

Black Bean And Corn Salsa/salad Preparation

Mix all ingredients, less parsley, & mix well. Refrigerate at 2 to 3 hours (will keep in frig several days) Before serving, bring to room temperature & add parsley. Comparable amounts of dried herbs may be substituted. All amounts given can be changed to your taste. Posted to bbq-digest by heidi anderson on Aug 06, 1999,

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Calories Per Serving: 103
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Tags

  1. Lunch
  2. Summer
  3. Tangy

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