Southwestern Salsa with Black Beans and Corn
--from Southern Living
1 1/2 tsp. cumin seeds
2 (15 oz.) cans black beans, rinsed and drained
1 (15 1/4 oz.) can whole kernel corn, drained
1 red pepper, minced
1 small purple onion, minced (1 cup)
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh parsley
1/3 cup lime juice
1/4 cup olive oil
3 cloves garlic, crushed
1/2 tsp. salt
1 tsp. dried, crushed red pepper
1/2 tsp. ground black pepper
Toast cumin seeds in a skillet over medium
heat 1 to 2 minutes, or until brown and fragrant, stirring often.
Combine cumin seeds, black beans and remaining ingredients; toss well.
Cover and store in refrigerator for up to one week. Serve with
Frito or Tostito "Scoops".
Yield: 6 cups