1 1/2 teaspoons cumin seeds
2 (15 ounce) cans black beans, rinsed and drained
1 (15 1/4 ounce) can whole kernal 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 teaspoon salt
1 teaspoon dried crushed red pepper
1/2 teaspoon freshly 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 up to 1 week. Yeild: 6 cups
My husband loved this salsa. I hope you enjoy as well.
