Monday, May 26, 2008

yummy recipe - southwestern salsa

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!

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