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LOCATION: Recipes >> Salsa >> Corn Black Bean 02

Print this Recipe    Corn Black Bean 02

Black Bean and Corn Salsa

2-15 oz. cans black beans, rinsed and drained
1 cup frozen yellow corn kernals, defrosted and drained
1 cup frozen white shoepeg corn kernals, defrosted and drained
1/2 cup fresh cilantro, chopped
1 jalepeno, minced
1 large tomato, peeled and chopped
2 cloves garlic, minced
1 large sweet onion (Bermuda, Florida, Maui, Vidalia), chopped
3 green onions, thinly sliced
1 teaspoon chili powder
1 Tablespoon ground cumin
3 Tablespoons lime juice
1/4 teaspoon ground black pepper
dash cayenne pepper
salt to taste

Thoroughly, but gently, mix everything together. More or less of
anything can be added to suit your own tastes. Refrigerate at
least 4 hours and up to 2 days, to allow flavors to blend. Let
come to room temperature before serving with baked tortilla or pita
chips.

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