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Black Bean Salsa Recipe

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

Added: Wednesday, July 16, 2008


2 15oz cans black beans, drained and rinsed
2 17 oz cans whole kernel corn
2 15 oz cans chopped tomatoes
1 purple onion, chopped
cup chopped cilantro
1 T lime juice
2 T olive oil
1 T balsamic vinegar
1 T salt
t pepper
1 large avocado, chopped

Combine all ingredients except for the avocado and chill for several hours or overnight before serving. Add avocado just prior to serving. Garnish with fresh cilantro. Serve as a dip with tortilla chips or use as a side dish with a Mexican meal.




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