This recipe for Fresh Salsa with Black Beans, by Angela Whalen, is from The Baker Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/2 c corn, fresh cut off the cob or frozen 1 can (15oz) black beans, drained/rinsed 1 c diced tomatoes 1/2 c diced onion 1/2 c diced green sweet bell pepper 2 Tbsp. lime juice 2 cloves finely chopped garlic 1/2 c picante sauce
Mix & refrigerate for 2 hour or more. Serve with chips.
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