Southwestern Salsa with Black Beans and Corn |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Serve with tortilla chips, fajitas, fish, or steak. Ingredients:
2 teaspoons cumin seeds |
4 (15-ounce) cans black beans, rinsed and drained |
2 (15 1/4-ounce) cans whole kernel corn, drained |
2 red bell peppers, seeded and minced |
1 purple onion, minced |
1 cup minced fresh cilantro |
1 cup minced fresh parsley |
2/3 cup lime juice |
1/2 cup olive oil |
6 garlic cloves, pressed |
2 teaspoons dried crushed red pepper |
1 teaspoon ground black pepper |
Directions:
1. Cook cumin seeds in a small cast-iron skillet over medium heat, stirring often, 2 to 3 minutes or until browned.
2. Combine cumin seeds, black beans, and remaining ingredients; toss well. Store in refrigerator up to 2 weeks.
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