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Black Bean Salsa Recipe

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



1 (15 oz.) can black beans, rinsed and drained
1 (8 oz.) can white shoepeg corn, drained
1 large tomato, chopped
1/2 red onion, chopped
1/8 cup chopped fresh cilantro
1 cup diced bell peppers (mixed colors)
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 1/2 teaspoons red wine vinegar (or balsamic vinegar)
1/2 teaspoon salt, or to taste
1/4 teaspoon pepper

Avocado slices and cilantro sprigs for garnish
Tortilla chips

Combine all ingredients except garnish in a large bowl. Cover and chill. Garnish, if desired, with sliced avocado and fresh cilantro. Serve with tortilla chips.




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