The following recipe for Black Bean Salsa was submitted by K. Adkins of Sedona. Visit her web site: High Sky Design.
Prep Time: 30 minutes
Cook Time: 5 minutes
Ingredients:
- 1 can black beans, rinsed
- 1 small can corn niblets, drained
- 1 orange bell pepper, diced
- 3 tomatillos, diced
- 1/2 large purple onion, diced
- 1 large jalapeno, minced
- 2 cloves garlic, mashed and minced
- juice of 1 lime
- sprinkle of kosher salt, dash of white pepper
Preparation:
Combine all the ingredients in a medium-sized bowl. If you like cilantro, it would probably make a nice addition. Cut up some whole wheat tortillas, spritz them with olive oil, sprinkle on some salt and cayenne pepper, and toast them in the oven for whole wheat nacho chips.
Recipe reprinted with permission.
If you have a recipe with that Southwest attitude--salsa, chile, Mexican dishes, margaritas--you can submit it and have it published on the About Phoenix site. Use this form to submit your recipe.
