This recipe for Black Bean Salsa, by Linda Arthur, is from The Eagles Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 green pepper 1 red pepper 1 yellow pepper 1 orange pepper 1 can of diced tomatoes with chili's added (Or 2 fresh tomatoes diced) 2 cups of corn 1 can black beans
Chop (semi fine) the peppers. Mix them together add tomatoes, corn and black beans. Place in a Tupperware container seal in the refrigerator. The longer this sets in the refrigerator the better the flavor. Use this salsa dip with nacho chips or with and Mexican dish.
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