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Black Bean and Corn Salsa Recipe

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This recipe for Black Bean and Corn Salsa, by , is from CulinArt, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
John Gonzales

Category:
Category:

Ingredients:  
Ingredients:  
15 ounces cooked black beans 1 can, drained
cup corn kernels thawed
each habanero chile if available, seeded, minced
fine
2 cloves garlic minced fine
3 each scallions chopped
2 tablespoons red bell pepper diced
1 each tomato diced
2 tablespoons Vidalia onion or yellow onion, diced
2 teaspoons salt or to taste
1 teaspoon black pepper or to taste
1 tablespoon fresh cilantro chopped
1 teaspoon fresh oregano chopped
1 tablespoon olive oil blend
2 tablespoons red wine vinegar

Directions:
Directions:
Combine ingredients and chill, covered, for 1 hour.
NOTES: Use dry black beans that have been soaked and cooked.
Use corn cut from cob if available.
Use jalapeno instead of habanero if desired

Number Of Servings:
Number Of Servings:
6

 

 

 

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