2 cups corn kernels
2 cans (15 ounces) black beans
1 jar (16 ounces) tomato-based chunky salsa
2 cups dry white table wine
2 teaspoons dried oregano
red pepper flakes (optional)
METHOD
Rinse and drain the corn and the beans. Place
into a large sauce pan and add the salsa, wine, oregano and pepper flakes. Cook
for 5 or 6 minutes to mingle the flavors and serve. This recipe will provide 6
to 8 servings and can be prepared at half size also.
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