Cinco de Mayo! :
Pecks Wine and Spirits - Friday Night Wine Tastings
Homemade Guacamole and Salsa with chips from the Latino Market in Florida,
N.Y.:
Black bean and Corn Salsa:
1 can, (14 oz.) black beans, rinsed and drained
2 cups frozen corn kernels
1 small red pepper, seeded and chopped
1/2 red onion, chopped
1-1/2 teaspoons ground cumin
2 teaspoons hot sauce (Tabasco)
1 lime, juiced
2 Tablespoons vegetable or olive oil
Salt and pepper
Combine all ingredients in a bowl.
Let stand at least 15 mins. for corn to fully defrost and flavors to combine,
then toss and serve.
The corn wil also place a quick-chill on this easy side salad as it defrosts-
no need to refrigerate!
(recipe courtesy of Rachel Ray)
This Hor d'oeuvre was served with:
Homemade White Sangria
Homemade Red Sangria