Ingredients
| Black Beans (dry or canned) | 14 ounces |
| Corn, (fresh or frozen) | 6 ounces |
| Tomatoes, diced (available fresh)(3 pounds, 13 ounces) | 3.813 pounds |
| White onions, diced | 10.5 ounces |
| Peppers, (your choice: green, yellow; Anaheim, Poblano, jalapeno) diced | 7 ounces |
| Fresh garlic, large cloves, mashed | 3-6 each |
| Fresh Cilantro | 1 bunch |
| Limes, juiced | 6 each |
| Salt, kosher | 1½ teaspoons |
Instructions
- If using dry beans soak, cook till tender, strain and cool. If canned, rinse and place in a bowl.
- If fresh, husk corn, and cut kernels off the cob with a sharp knife. If frozen, that if desired or add it frozen. Add to bowl.
- Wash and dice tomatoes and add to bowl.
- Peel outside layers off the onions. Dice onions.
- Wash peppers, cut in half, remove and discard seeds and white center. Dice peppers.
- Peel garlic and mash.
- Wash and remove largest stems of cilantro. Finely chop.
- Add lime juice to the bowl.
- Combine all ingredients in bowl and fold together gently.
Recipe Notes
CCP: Hold at 41° F or below for cold service.
Variations: Add as desired: diced cucumbers, shredded cabbage, diced fresh pineapple, diced fresh peaches or frozen peaches.