Black Bean and Corn Salsa 2

Ready in 1h

Try this Black Bean and Corn Salsa 2 recipe, or contribute your own.


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

Original recipe makes 12 Servings



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 Posted to Digest eat-lf.v096.n197 Date: Thu, 24 Oct 96 11:29:58 CDT From:

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