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Confetti Salsa Recipe

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This recipe for Confetti Salsa, by , is from Our Family Cookbook , 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!

Carol Honsinger


1 c black beans, rinsed and drained
1 c yellow corn, drained
1 c white corn, drained
1 c mild Rotel tomatoes w juice
1 tomato, diced
1 purple onion
1 cucumber, diced
cilantro, chopped
1 large clove of garlic, minced
c red wine vinegar
2 t olive oil (optional)
1 large lime, juiced, zested
1 t cumin
t salt and pepper

dipping corn chips

In a small bowl, mix the salt, pepper, cumin, and vinegar together.
In a large bowl, combine beans, corn, tomato, onion, cucumber, and cilantro.
Pour the lime juice, vinegar mixture, garlic, and olive oil over vegetables.
Mix until combined.

Cover and refrigerate overnight. Stir occasionally.

Serve w dipper chips.

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