More Great Recipes: Beans | Condiment, Sauce | Salsa

Korny Black Bean Salsa


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

1c Canned Blk Beans, drained
1c Canned Blk Beans, blended with juice
1c roasted sweet corn, cut from cob
1c Tomato, diced
1/2 c Sweet Onion, chopped
1ea Jalapeno chili, chopped
S&P to taste


Mix & serve


Pairs Well With


Notes

This recipe is from my SALSAVINO cookbook (pg 36)

This salsa recipe was created to pair with a 1998 Livermore Valley Cellars Alicante Bouchet. "Biff", the winemaker created 2 styles of this varietal, a Yin and a Yang. This was the Yang version and was a bold red wine and would pair well with this salsa.

(quoted from the book) Spending time in both Costa Rica, with their prevalence of black beans, and Mexico with their roasted elotes (street vendor grilled corn on the cob) was my inspiration for this creation. The chewiness and toasty flavor of the wine matched the corn and bean flavor and texture.

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