Yield: 10 cups

Ingredients

2 teaspoons cumin seeds

4 (15-ounce) cans black beans, rinsed and drained

2 (15 1/4-ounce) cans whole kernel corn, drained

2 red bell peppers, seeded and minced

1 purple onion, minced

1 cup minced fresh cilantro

1 cup minced fresh parsley

2/3 cup lime juice

1/2 cup olive oil

6 garlic cloves, pressed

2 teaspoons dried crushed red pepper

1 teaspoon ground black pepper

Directions

  1. Cook cumin seeds in a small cast-iron skillet over medium heat, stirring often, 2 to 3 minutes or until browned.
  2. Combine cumin seeds, black beans, and remaining ingredients; toss well. Store in refrigerator up to 2 weeks.