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Black Turtle Beans with Corn

Turtle beans are the star in this salsa along with the fresh seasonal corn.
Course Salad
Author Mary Papoulias-Platis

Ingredients

  • 2 cups uncooked black turtle beans
  • 2 cups fresh corn, 2-3 ears, uncooked
  • 2 cloves garlic, chopped
  • 1 cup fresh tomatoes, chopped
  • 2-4 tablespoons parsley
  • 1/4 cup red onion, chopped
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 1/4 cup cilantro or basil, chopped
  • salt and pepper to taste

Instructions

  1. Place the beans in a pot and cover with water. Soak overnight.
  2. Drain the beans and add fresh water and bring to a boil and simmer for 1 1/2 hours until tender.
  3. Drain and place in a large bowl to cool.
  4. Add all the other ingredients and stir gently.
  5. Adjust for taste.

Recipe Notes

This can be made ahead and served at room temperature.
A great salad for a BBQ and large crowd.
This recipe can be doubled.