Tuesday, April 15, 2014

El Tovar's Corn and Black Bean Salsa

Using the Corn Salsa recipe from El Tovar's Luncheon menu, Zona treated us to a delicious dish at the April Historical League meeting. Black beans are a great ingredient to add lots of color and taste.

Corn Salsa
found on page 33 Tastes & Treasures
1 or 2 jalapeno chiles, seeded and minced
1 ½ cups roasted corn (about 2 large ears)
¼ cup finely chopped green bell pepper
¼ cup finely chopped red bell pepper
1 tablespoon chopped fresh cilantro
½ red onion, finely chopped
1 tomato, chopped
1 tablespoon sugar
½ cup vegetable juice cocktail
1 tablespoon lime juice
salt to taste

Combine the jalapeno chiles, corn, bell peppers, cilantro, onion, tomato, sugar, vegetable juice cocktail, lime juice and salt in a large bowl and toss to mix.
Makes 3 ½ cups