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Black Bean Salsa Another favorite from The Mayo Clinic Cookbook by Williams and Sonoma
Ingredients
10 fresh tomatillos, husked, or canned tomatillos, drained
5 green onions, sliced including green portions
3 garlic cloves, crushed with a garlic press
1/2 cup canned diced green chiles
1 jalapeņo chile, halved, seeded, and minced
1/2 cup chopped fresh cilantro
1/4 cup cooked black beans or canned black beans, rinsed and drained
1/4 cup fresh cooked corn kernels or frozen corn kernels, thawed
Preparation
Chop the tomatillos coarsely. In a blender or food processor, combine the tomatillos, onions, garlic, chiles and cilantro. Process just until coarsely chopped.
Stir in the beans and corn.
Use now, or refrigerate in a tightly covered container for up to 3 days.
Recipe Courtesy of Paula Price