1 cup Black beans, cooked, cooled and drained
1/4 cup Diced red onion
3 Jalapeno, minced
1 cup Corn kernels
1/2 cup Green onion, chopped
1/2 cup Red bell pepper, diced
1/2 cup Tomato diced
4 tbsp Shallots, minced
4 tbsp Garlic, minced
4 oz Rice wine vinegar or to taste
Salt and pepper to taste
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Toss beans with onion, jalapeno, corn, green onion, bell pepper, tomato, shallots, garlic, vinegar, salt and pepper. Let sit for a little while before serving, or refrigerate covered. Makes about 4-1/2 cups.
"Also from the San Luis Mardi Gras tribute to Mexico. This is frequently used as a garnish. " Houston Chronicle, May, 1997
Downloaded by Lou Parris <lbparris@earthlink.net> on May 13, 1997
Recipe by: HCI Posted to TNT - Prodigy's Recipe Exchange Newsletter by Lou Parris <lbparris@earthlink.net> on Jul 06, 1997
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