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Preparation |
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15 minutes |
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Serving(s) |
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Makes about 3 1⁄2 cups (875 mL) |
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| General Category : Dips and Spreads |
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| Food Group : Vegetables |
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| Feel free to turn up the heat by increasing the jalapeños or using a fiery chile such as Scotch bonnet. This makes a great side salad for chicken or ribs. |
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Ingredients
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1 cup (250 mL) cooked or canned black beans, drained |
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1 cup (250 mL) cooked kernel corn |
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1 cup (250 mL) chopped, seeded tomatoes |
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1/3 cup (75 mL) diced sweet onion or green onion |
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1/4 cup (50 mL) diced roasted red peppers |
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1 tbsp (15 mL) minced jalapeño pepper |
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1 tbsp (15 mL) chopped fresh coriander or parsley |
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1 large clove garlic, minced |
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Salt and pepper to taste |
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Preparation
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In bowl, combine all ingredients, stirring gently to mix well. Can be refrigerated, covered, for up to 3 days.
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