"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Black Bean Corn Salsa Recipe

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This recipe for Black Bean Corn Salsa, by , is from SHARING OUR BEST, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Angie Glenn
Added: Saturday, January 7, 2006


1 (15 oz.) can black beans, rinsed and drained
1 (11 oz.) can sweet whole kernel corn, drained
2 medium tomatoes, chopped
1 red bell pepper, chopped
1/3 c. cilantro
1/4 c. diced red onion
1 tbsp. minced jalapeno
3 tbsp. fresh lime juice
1 tsp. salt
1/2 tsp. ground pepper
1 avocado, chopped

Combine beans, corn, tomatoes, and next 7 ingredients in bowl. Cover and chill at least 2 hours. Add avocado just before serving.




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