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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!

John Gonzales


15 ounces cooked black beans 1 can, drained
cup corn kernels thawed
each habanero chile if available, seeded, minced
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

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:




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