Black Bean & Corn Salsa (pareve)
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 1 cup canned black beans, drained and rinsed 1 cup corn kernels, frozen, canned or fresh cooked 1/2 sweet red pepper, chopped 1/2 red onion, chopped 1/2 cup finely diced ripe tomato 1/4 cup chopped cilantro 4 green onions, chopped 2 fresh jalapeno peppers, seeded and minced 2 cloves garlic, minced 2 tablespoons lime juice 1 teaspoon salt

Instructions

In a mixing bowl, toss together all the ingredients. Taste, and adjust seasoning if necessary. Let sit at room temperature for about 30 minutes or refrigerated for at least one hour before serving. Makes about 4 cups.

Serving Size

makes 4 cups

Notes

You can increase the spiciness to suit your personal taste.

Related Recipes

• Baked Potatoes with Diced Peppers and Mushroom Marinara Sauce (Pareve) • Honey Orange Salmon, To Be Served With Honey Orange Sauce • Orange Honey Sauce • Tuscan Chicken – Pre-Yom Kippur Fast • Portobello And Asparagus Pasta Salad – Pre-Yom Kippur Fast

About OUKosher Recipes

Please note that we are posting recipes on www.oukosher.org as a public service.

The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .