MAKES: 28 servingsIngredients
- 1 can (15 ounces) black beans, rinsed and drained
- 2 cups fresh or frozen corn, thawed
- 5 plum tomatoes, chopped
- 1 large sweet red pepper, chopped
- 1 small green pepper, chopped
- 1 can (4 ounces) chopped green chilies
- 1/4 cup chopped red onion
- 1/4 cup minced fresh cilantro
- 2 tablespoons lime juice
- 2 garlic cloves, minced
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1 jar (16 ounces) salsa
- Tortilla chips
Directions
- In a large bowl, combine the beans, corn, tomatoes, peppers, chilies, onion, cilantro, lime juice, garlic, sugar, salt and cumin. Stir in salsa until blended. Serve with chips. Yield: 28 servings (1/4 cup each).
Originally published as Presto Black Bean & Corn Salsa in Taste of Home June/July 2009, p45
When I married in 1975 I received the first edition (1965) of The Consumers Cooperative of Berkeley Co-op Low-Cost Cookbook as a shower gift. Here I was introduced to diversity in low-cost cooking from other cultures. This cookbook along with a few others were my classroom textbooks on how to not only cook but to do it cheaply. Cottage Cheese Patties 3 c. cottage cheese with chives, sieved or whipped 1 1/2-2 cups breadcrumbs 4 eggs 2 tsp salt 2 Tbsp chopped parsley margarine or lard 1/2 green pepper, chopped 1 can mushroom pieces 1 can tomato sauce OR 1 can enchilada sauce Serves 5 - Prep time - 40 minutes Mix the cottage cheese, 1 c. of the bread crumbs, parsley, salt, and 2 beaten eggs; shape into small patties. Next, beat the other 2 eggs; roll the patties first in more bread crumbs again. Let them stand for 15 min. while you make the sauce. Melt 2 tbsp margarine and saute' the green pepper until tender. Add tomato sauce, ...