Black Bean Salsa and Chili Cheddar Wafers by Janet

Here are the appetizers that Janet brought along for dinner at Monica's. The cheddar cheese wafers are an especially nice treat with red wine!

Black Bean Salsa

1 15oz. can black beans, rinsed and drained
1 C. corn kernels
1/2 C. chopped red bell pepper
1/2 C. chopped cilantro or parsley
8 green onions, sliced
3 Tbs. lime juice
2 Tbs. Balsamic vinegar
1/2 tsp. ground cumin
1/4 tsp. salt.

Mix all ingredients together. I added a little more vinegar, cumin and also added a little sugar. You could add chopped jalapenos if you prefer.

Chili Cheddar Wafers

1 stick butter
1 C. flour
1 C. finely shredded Cheddar cheese
2 tsp. chili powder
1/2 C. yellow cornmeal

Preheat oven to 475 degrees. Cut butter in several pieces and place in food processor along with the flour, cheese and chili powder. Pulse several times to combine, then process about 1 minute until the dough comes together.

Pinch off small pieces of dough and roll into balls about 1 inch in diameter. Roll them in cornmeal until they are well coated. Place on ungreased baking sheet about 1 inch apart, then flatten with the bottom of a glass.

Bake about 8 minutes, until the bottom and edges are golden brown. Makes 20-24