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Black Turtle Beans with Corn
Turtle beans are the star in this salsa along with the fresh seasonal corn.
Author Mary Papoulias-Platis
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2
cups
uncooked black turtle beans
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2
cups
fresh corn, 2-3 ears, uncooked
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2
cloves
garlic, chopped
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1
cup
fresh tomatoes, chopped
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2-4
tablespoons
parsley
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1/4
cup
red onion, chopped
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2
tablespoons
fresh lemon juice
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2
tablespoons
olive oil
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1/4
cup
cilantro or basil, chopped
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salt and pepper to taste
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Place the beans in a pot and cover with water. Soak overnight.
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Drain the beans and add fresh water and bring to a boil and simmer for 1 1/2 hours until tender.
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Drain and place in a large bowl to cool.
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Add all the other ingredients and stir gently.
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Adjust for taste.
This can be made ahead and served at room temperature.
A great salad for a BBQ and large crowd.
This recipe can be doubled.