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| BLACK BEAN AND CORN SALSA |
Recipe |
| By Pamela M. Smith, R.D. |
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2 cups black beans, drained and rinsed
1 cup frozen corn kernels, thawed
2 plum tomatoes, diced
½ red onion, minced
1 Serrano pepper (or ½ jalapeno), seeded, stemmed and minced
1 Tbsp. chopped fresh cilantro
1 Tbsp. olive oil
4 cloves garlic, minced
Juice of two limes
1 Tbsp. balsamic vinegar
1 tsp. cumin
2 tsp. hot pepper sauce
1 tsp. Creole seasoning (Tony Chachere's is a favorite!)
1. In a large bowl, combine all ingredients and mix well.
2. Allow to marinate at least one hour before serving; store in refrigerator for up to 4 days.
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Helpful Tools |
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| Warm up and slim down
with 15 of Pam's
favorite soup recipes
in her new e-book,
SOUP! |
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*To view a PDF document you will need Adobe Acrobat Reader. Click here for a free download:  |
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Pamela Smith R.D. © 2007 Privacy Policy Terms Of Use |
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