"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Corn and Black Bean Salsa Recipe

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This recipe for Corn and Black Bean Salsa, by , is from Mallory and Carrie's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karen Trickett
Added: Saturday, June 28, 2008


1 (15 oz) can black beans, rinsed and drained
1 can white shoepeg corn, drained
1 can mild rotel tomatoes and green chilies
1/4 C. chopped purple onion (to taste)
1/8 - 1/4 C. chopped fresh cilantro
3 - 4 Tbsp. lime juice
2 Tbsp. olive oil
1 Tbsp. red wine vinegar
1 tsp. salt
1/2 tsp. pepper
Optional: 1 large avocado cut up and added right before serving

Mix all ingredients together (except avocado) and refrigerate overnight before serving. Serve with tortilla scoops. Add avocados right before serving.




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