Black Bean and Corn Salsa 2

12 Servings

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Black Bean and Corn Salsa 2 Ingredients

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

Instructions for Black Bean and Corn Salsa 2

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. Enjoy! Ive taken this to numerous potlucks and people really like it. Ive also eaten it for more lunches than I can remember. Kim Allen Baltimore, Maryland KimAllen@aol.com Posted to Digest eat-lf.v096.n197 Date: Thu, 24 Oct 96 11:29:58 CDT From: CCDIANE@MIZZOU1.missouri.edu

Main Ingredient: BeansCuisine: Uncategorized