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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Black Bean and Shoe Peg Corn Salsa Recipe

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


2 cans of black beans, rinsed and drained well
2 cans white shoepeg corn or 1 can of white shoepeg corn and one small bag of
frozen corn thawed
1 medium red onion diced small
1 bunch green onions chopped small
1 red or green bell pepper diced in small chunks
1 bunch cilantro (optional)
2 large red firm tomatoes or 4-6 firm Roma tomatoes and juice
1 Jalapeno deseeded (optional)
2 Tablespoons fresh olive oil
cup lime juice
or wine vinegar
*Or instead of lime juice, olive oil, or vinegar, use I-2 cups Italian dressing

*optional: 2 avocados diced ( it will turn dark, add right before serving)
*optional: teaspoon cumin powder

Mix all ingredients together and keep refrigerated. Marinade overnight.
I have used all options and other times none. All are good. Jalapeno without seeds always makes dishes tastier.

Number Of Servings:
Number Of Servings:
8 cups
Personal Notes:
Personal Notes:




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