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Black Bean and Corn Salsa
30 oz Black beans; canned
1 c Frozen corn; yellow
1 c Frozen corn; white
1/2 c Cilantro; chopped
1 md Jalapeno; minced
1 lg Tomato; peeled and chopped
2 Cloves garlic; minced
1 lg Sweet onions; chopped
3 Green onion; thinly sliced
1 ts Chili powder
1 tb Ground cumin
3 tb Lime juice; fresh
1/4 ts Black pepper
1 ds Cayenne pepper
Salt; to taste
Black Bean and Corn Salsa 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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