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Black Bean Salsa
Black Bean Salsa
Submitted by: Courtney
You can refrigerate the salsa overnight to reduce some of the jalapeno's
heat, if you like, or reduce the amount.
- 3 Cups chopped tomato (about 2 med.)
- 1 Cup chopped red bell pepper (about 1 med.)
- 1 Cup chopped green bell pepper (about 1)
- 1/2 Cup chopped red onion
- 1/3 Cup chopped fresh cilantro
- 1/3 Cup fresh lime juice (about 2 limes)
- 1 teaspoon salt (optional)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 jalapeno pepper, finely chopped
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (11-ounce) can extrasweet no-salt added whole kernel corn, drained
Combine all ingredients in a large bowl, stirring well to combine.
Serve immediately, or refrigerate.
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