This is one of my “most requested” recipes…I just made a double batch for the weekend, and thought I'd share it with all of you.  It's great with chips…on omelets…in burritos…we use it on everything…and it's great given in pint jars for gifts.

Southwestern Salsa with
  Black Beans and Corn

1 1/2 teaspoons cumin seeds

2 (15-ounce) cans black beans, rinsed and drained

1 (15 1/4 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

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

I add a minced jalapeño and serrano

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 up to 2 weeks.  Yield:  6 cups

Make sure you “mince” this is a salsa…and you want small bits.  I store it in glass.

Jayne said:

beeyourself said:

In the spice section of any supermarket…in a spice jar.

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okay, I'll look, I guess I just never noticed.

I sound so..cold…didn't mean it that way…just describing it as it came to mind!  I've found it all over the country – you have probably not needed it for anything – and haven't noticed…like, the other day?  I bought lavender in the spices…I have some strange things in my cupboard…eye of newt…wool of bat…I promise not to post any of those recipes!  

This is the biggest hit at the girlfriends party every year and I served it with my mexican dishes at the tea room. But…my recipe has mangos and kiwis in it. And I use the whole bunch of cilantro and ground cumin seeds. We love this!

johnzegirl said:

Ummmm. ok I will be the taget of grief fir this question but…..where are the tomatoes? No tomatoes?

no tomatoes in this one…it doesn't need them