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Black Bean and Corn Salsa #1

Recipes »  Appetizers  »  Dips and Spreads

Try this Black Bean and Corn Salsa #1 recipe, or contribute your own. "Corn" and "Dips" are two of the tags cooks chose for Black Bean and Corn Salsa #1.

Yield: 16 Ready in 1 hours

Cuisine: AmericanMain Ingredient: Corn

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Favorite favorite of 6 people 1 people Try Soon want to try


Verified by stevemur

Servings          
Original recipe makes 16
1 tsChili powder
1 lgSweet onion; (Bermuda)
3 Green onions; thinly sliced
1/2 cFresh cilantro; chopped
2 Garlic; minced
1/4 tsBlack Pepper; ground
Salt to taste
1 cFrozen white shoepeg corn
1 tbGround cumin
1 dsCayenne pepper
2 15-oz canblack beans; rinsed
1 cFrozen yellow corn kernals;
3 tbLime juice
1 lgTomato; peeled
1 Jalepeno; minced

Black Bean and Corn Salsa #1 Preparation

Date: Sat, 9 Mar 1996 11:46:26 -0500 From: KimAllen@aol.com 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 FATFREE DIGEST V96 #68 From the Fatfree Vegetarian recipe list. Downloaded from Glens MM Recipe Archive, G Internet.

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Calories Per Serving: 44
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Tags

  1. Dips
  2. Corn
  3. Cilantro
  4. Bean
  5. Garlic
  6. Onion
  7. Green Onion
  8. Tomato
  9. Lime

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