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2 cans black beans, drained and rinsed 1 can (shoepeg) corn 1 Tbsp. lime juice 2 Tbsp. olive oil 1 1/2 tsp. cumin 1/4 cup cilantro, chopped 1/2 tsp. salt 1/2 cup red onion, chopped 1 jalapeno pepper, diced fine 1 cup Roma tomatoes, chopped Combine all ingredients except tomatoes. Refrigerate overnight. Add tomatoes before serving. *Shoepeg corn is a term used for white, sweet corn with very small kernels. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |