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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Ethnic, Low-cal, Salsa, Vegetables 4 Servings

INGREDIENTS

1 1/2 c Fresh corn*; cut from cob
1 c Canned black beans; rinsed And drained
1 md Sweet red pepper; chopped
1 Jalapeno pepper; seed & Finely chop
1 Clove garlic; pressed
2 tb Lime juice
2 ts Fresh cilantro; chopped
1/4 ts Salt
1/4 ts Pepper
4 cups of salsa.

INSTRUCTIONS

Cook corn in a small amount of boiling water for 4 minutes or until
crisp-tender; drain and cool. Combine corn and remaining ingredients. Makes
Cook's Notes: 1 1/2 cups frozen whole kernel corn may be substituted. For
variation and additional flavor, try adding chopped tomatoes and onions or
sliced scallions.
Recipe By : Southern Living
Posted to MM-Recipes Digest  by "clair" <clairtex@wans.net> on Aug 14,
1998, converted by MM_Buster v2.0l.

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