 | | Directions |
- If using fresh corn, boil then let cool before cutting the corn from the cob.
- In a food processor, combine onion, tomatoes and bread.
- Pulse until the ingredients are puréed.
- Transfer to a large bowl.
- Strain and rince the black beans.
- Add beans, scallions, lime juice, olive oil, salt and pepper and 3 tablespoons of cilantro.
- Add corn, tomato juice and water.
- Stir well and salt and pepper to taste.
- Add jalapeño and stir.
- Allow to sit in the refrigerator for two hours so that the flavors blend together.
- Serve well chilled with garnish of cilantro.
- Will keep for up to 4 days covered in the refrigerator.
|
|
|
Prep Time: 15 minutes
Container: food processor, large bowl
Servings: 6
|  | | Ingredients | | - | | 3 ears of fresh sweet corn or 1 can of canned corn - drained |
| - | | 1/2 cup onion - chopped |
| - | | 7 medium tomatoes or 14 plum tomatoes - chunked |
| - | | 2 slices day old bread or 1 1/2-2 cups chunked dry bread |
| - | | 1 can (15 oz.) black beans |
| - | | 3 tablespoons lime juice |
| - | | 1 tablespoon olive oil |
| - | | 3 scallions - green part only - minced |
| - | | salt and pepper to taste |
| - | | 1/4 cup cilantro - chopped |
| - | | 1 cup tomato juice |
| - | | 1/2 cup water |
| - | | 1 jalapeño pepper - minced (optional) |
|
| |
