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Southwestern Salsa with Black Beans and Corn

Yield 10 cups
Serve with tortilla chips, fajitas, fish, or steak.


  • 2 teaspoons cumin seeds
  • 4 (15-ounce) cans black beans, rinsed and drained
  • 2 (15 1/4-ounce) cans whole kernel corn, drained
  • 2 red bell peppers, seeded and minced
  • 1 purple onion, minced
  • 1 cup minced fresh cilantro
  • 1 cup minced fresh parsley
  • 2/3 cup lime juice
  • 1/2 cup olive oil
  • 6 garlic cloves, pressed
  • 2 teaspoons dried crushed red pepper
  • 1 teaspoon ground black pepper

How to Make It

  1. Cook cumin seeds in a small cast-iron skillet over medium heat, stirring often, 2 to 3 minutes or until browned.

  2. Combine cumin seeds, black beans, and remaining ingredients; toss well. Store in refrigerator up to 2 weeks.