Saturday, February 9, 2008

Black Bean Salsa


Black Bean Salsa

1 ½ cups cooked black beans
1 15oz. can corn or 2 cups fresh corn
6 medium tomatoes, chopped
½ cup sweet onion, chopped
1 jalapeno, chopped (use as little or as much as you like)
Fresh squeezed lemon juice from 2 lemons
½-1 cup fresh cilantro, chopped
Sea salt to taste
Dash of cayenne pepper

In a large mixing bowl combine all the ingredients. Let them sit at room temperature for 30 minutes, or leave in the refrigerator overnight so flavors can come together. Serve with Homemade Corn Chips (page ) and Sprouted Tortilla Chips
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