directions
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1
Place tomatoes, jalapeno, corn, black beans, red onion and cilantro in a medium bowl
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2
Toss with lime juice, cumin, hot sauce, salt and cayenne pepper
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3
Serve immediately or refrigerate up to 2 days. Yield: 3 cups SUGGESTED USE: This salsa is almost like a salad
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4
Eat it with chicken or firm-fleshed fish, especially salmon.
Black Bean and Corn Salsa
ingredients
- 3 tomatoes, diced
- 1 to 2 jalapeno chilies, seeded and minced
- 1-1/2 cup corn kernels, fresh or frozen
- 3/4 cup canned black beans, rinsed
- 1/4 cup diced red onion
- 1 tablespoon minced fresh cilantro
- 1 tablespoon fresh lime juice
- 1 teaspoon ground cumin
- 1 /2 teaspoon hot sauce
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper