| 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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