Don Clippinger, author of the cookbook “Real Jewish Men Cook Kosher”, shares his recipe for Corn & Black Bean Salsa.
Corn and Black Bean Salsa
1 28-ounce can diced tomatoes
2 15-ounce cans black beans, drained and rinsed
1 16-ounce bag frozen corn or 2 cups fresh corn, cut off the cob
2 bunches green onions, chopped
1/3 cup lime juice
2 Tablespoons cumin
2 teaspoons chopped garlic
1 bunch cilantro, chopped
Directions:
In a small mixing bowl, microwave the corn. Drain the black beans into a colander and rinse. Place the diced tomatoes in a large mixing bowl, then add the drained black beans. Drain the corn and add to the mixing bowl. Chop green onion and cilantro; add to the mixture along with the lime juice, cumin, and chopped garlic. Put in refrigerator and allow flavors to meld at least overnight.
You can get this recipe and others by picking up your copy of Real Jewish Men Cook Kosher. The memoir of Don’s Jewish journey through cooking is available for purchase by calling the Temple Beth Israel office at (814) 942-0057. Proceeds benefit Temple Beth Israel in Altoona.