Makes about 8 cups
For a long time the original Café Tu Tu Tango was the place to go in the Coconut Grove, Fla., with its wall space gallery for local artists and eclectic café menu. Their black bean salsa is my go-to when I need a super-quick snack for game day, served with tortilla chips. It makes a lot, so you may want to halve the recipe. But you can use leftovers, which refrigerate or freeze well, as a condiment to zip up a burrito or Spanish omelet. The recipe dates to 1991; a Tu Tu Tango lives on in Orlando, Fla.
3 cups cooked black beans
1 cup frozen corn kernels, defrosted
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16 tomatillos, diced
1 bunch scallions, trimmed and finely chopped
1 green bell pepper, seeded and finely chopped
1 red bell pepper, seeded and finely diced
¼ cup olive oil
¼ cup red wine vinegar
Worcestershire and hot pepper sauce
Cumin, salt and pepper
1. Toss the beans with the corn, tomatillos, scallions and peppers. Add oil and vinegar and toss again. Season to taste with Worcestershire, hot pepper sauce, cumin, salt and pepper. Refrigerate at least 3 hours before serving.
— Adapted by Linda Cicero, The Miami Herald