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Today is October 29, 2020

Corn Salsa



3 cups frozen corn, thawed 1 (15-oz.) can black beans, rinsed and drained 5 green onions, thinly sliced 1 medium sweet red pepper, finely chopped 1 jalapeno pepper, finely chopped 1/3 cup rice vinegar 1 Tbsp. olive oil 1 Tbsp. Dijon mustard 1/2 tsp. salt 1/4 to 1/2 tsp. hot pepper sauce 1/4 tsp. pepper Dash of cayenne pepper 2/3 cup fresh cilantro, minced


In a small bowl, combine the first five ingredients. In another bowl, whisk the vinegar, oil, mustard, salt, pepper sauce, pepper and cayenne. Stir in cilantro. Drizzle over corn mixture and toss to coat. Chill until serving. Serve with your favorite snack chips or grilled meats. Yield: 5 cups

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