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Recipe from the KQ Cookbook: Black Bean Salsa

A healthy and delicious addition to your football-party fare, this black bean salsa will bring the fresh flavors of summer to you during the coldest months of the year. But don’t wait for football season to give it a try. It’s a quick and tasty choice the whole year through.

The recipe is from the out-of-print Keepsake Quilting™ Cookbook published as a charitable fund-raiser in 2001.

Black Bean Salsa
2 (15-ounce) cans black beans
1 (15-ounce) can whole kernel corn
2 large tomatoes
1 large avocado
1/4 cup lime juice
1/2 red onion, chopped
1/4 cup chopped fresh cilantro
2 tablespoons light olive oil
2 tablespoons red wine vinegar
1 teaspoon salt (optional)
1/2 teaspoon pepper
Hot pepper sauce to taste

 Drain the black beans, rinse and drain well. Place in a large bowl. Drain the corn and add to the beans. Seed the tomatoes and chop into small pieces. Add to the bowl. Peel and seed the avocado and chop into small pieces. Place the avocado in a small bowl, add the lime juice and mix gently to coat with the lime juice and prevent browning. Add the avocado with the lime juice to the bean mixture. Add the onion, cilantro, olive oil, vinegar, salt, pepper and hot pepper sauce to the bean mixture and mix gently. Refrigerate, covered, until serving time. Place the mixture in a serving bowl. Garnish with avocado slices dipped in lime or lemon juice. Serve with tortilla chips.

Yield: 18 – 20 servings

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