Corn black bean salsa
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 15 | ounces | Black beans, rinsed and drained |
| 1 | cup | Corn, thawed |
| ½ | cup | Red bell pepper, chopped |
| ½ | cup | Cilantro, chopped |
| 8 | Whole green olive, sliced | |
| 3 | tablespoons | Lime juice, fresh |
| 2 | tablespoons | Balsamic vinegar |
| ½ | teaspoon | Cumin, ground |
| ¼ | teaspoon | Salt |
Directions
Combine all ingredients. Store in refrigerator up to 3 days in an airtight container. Yeild: 4 cups
Notes: This is one of Sourther Living's "Best Recipes" for 1996 Per serving: 106 Calories; 1g Fat (6% calories from fat); 6g Protein; 20g Carbohydrate; 0mg Cholesterol; 57mg Sodium Posted to MC-Recipe Digest V1 #332 Recipe by: Southern Living 1996/tpogue@...
From: tpogue@... (terry pogue)
Date: Sat, 7 Dec 1996 23:05:11 +0100
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