I had the following dish today and it was yummy. I wasn't aware it was a salsa until I saw the recipe name - so it's good even alone. Very flavorful with lots of yummy spices. The gal who made this is a Southern Living at Home consultant, and she said she didn't think this cookbook was in circulation any more. I found the recipe online - so I feel free to share it with my friends. I'm sure you can use cumin from your spice rack instead of toasting cumin seeds. And you can probably cut back a little on the oil. But at least it's olive oil. :-)
Southwestern Salsa with corn and black beans from the Ultimate Southern Living cookbook
Southwestern Salsa with Black Beans and Corn
This recipe requires a lot of chopping, but that's as hard as it gets.
11/2 teaspoons cumin seeds
2 (15-ounce) cans black beans, rinsed and drained
1 (151/4-ounce) can whole kernel corn, drained
1 red pepper, minced
1 small purple onion, minced (1 cup)
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh parsley
1/3 cup lime juice (3 to 4 limes)
1/4 cup olive oil
3 cloves garlic, crushed
1/2 teaspoon salt
1 teaspoon dried crushed red pepper
1/2 teaspoon 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.
Cover and store in refrigerator for up to 1 week.
Yield: 6 cups.
Serve with tortilla chips.
Recipe source: "The Ultimate Southern Living Cookbook."
**edited journal to put in a better version of the recipe that doesn't include html code and isn't doubled!