Black bean and roasted corn salsa from Bistro Latino: Home Cooking Fired Up with the Flavors of Latin America (page 17) by Rafael Palomino and Julia Moskin

  • black beans
  • cilantro
  • corn on the cob
  • tomatoes
  • EYB Comments

    Can substitute frozen corn kernels for fresh corn on the cob, and canned black beans for freshly cooked black beans.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute frozen corn kernels for fresh corn on the cob, and canned black beans for freshly cooked black beans.

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