Some chatter going on in the Geezer underground about salsa, I think it's sorted out. Anyway, thought I'd post this salsa from a great cook and nice lady, Paula Dean. I want to try it with my fresh 'maters.
Black Bean Salsa
*2-15 oz. cans of black beans, rinsed and drained.
*One, 17 oz. package frozen whole kernel corn, thawed.
*2 large tomatos, seeded and chopped
*Optional, 1 large avocado, peeled and chopped.(I might use a pepper)
*1 chopped onion.
*About 1/4 cup chopped fresh cilantro.
*4 tablespoons lime juice.
*1 tablespoon red wine vinegar.
* Salt and pepper to taste.
Mix it all up in a large bowl. Cover and chill overnight. Adjust your salt, pepper and lime juice to taste. Paula says its good with tortilla chips or over grilled chicken breast. I might try it over some grilled walleye this summer if the fishing is good.
Black Bean Salsa
*2-15 oz. cans of black beans, rinsed and drained.
*One, 17 oz. package frozen whole kernel corn, thawed.
*2 large tomatos, seeded and chopped
*Optional, 1 large avocado, peeled and chopped.(I might use a pepper)
*1 chopped onion.
*About 1/4 cup chopped fresh cilantro.
*4 tablespoons lime juice.
*1 tablespoon red wine vinegar.
* Salt and pepper to taste.
Mix it all up in a large bowl. Cover and chill overnight. Adjust your salt, pepper and lime juice to taste. Paula says its good with tortilla chips or over grilled chicken breast. I might try it over some grilled walleye this summer if the fishing is good.