banner-motortrend-temp
Login | Join Free
> My Profile > My Account
Advertisement

Monthly Newsletter

Be the first to know about the latest issue of Cuisine Noir, updates, events and professionals and organizations who are a part of our culinary movement.

banner-culinary-scoop
callout_sweepstakes
callout_Issue_sidebar

Healthy Living

icon_facebookicon_twitter

Southwest Citrus Corn and Black Bean Salsa

Recipe created by the Cuisine Noir Test Kitchen
Rating
  Rate & Review
(0 people have added this recipe to their favorites.)

Ingredients

  • 2 ears of corn shucked and corn removed
  • 1 can black beans (Drained and partially rinsed)
  • 1 celery stalk (diced)
  • 1 Bermuda onion (diced)
  • 4 garlic cloves (minced)
  • 1 bnch cilantro
  • 1 Red tomato (diced)
  • 1 tbsp chipotle powder
  • 1 tbsp cumin
  • 1 tsp pepper
  • ½ salt
  • ½ cup fresh Lime juice*

Directions

Toss all ingredients in bowl and chill for 1 hour. Serve with chips or slightly heat and serve over chicken or fish.

* For the lime juice, we used Lemon Fresh Lime Juice (www.nzng.com) which is made in New Zealand.

Tags

Any unauthorized duplication, download or reprint of images or content from this website for promotional or commercial use is strictyly prohibited without written permission from V. Sheree Publishing, LLC. Violators will be prosecuted to the full extent of the law. Trademark pending.