Corn black bean salsa

Yield: 16 Servings

Measure Ingredient
15 ounces Black beans, rinsed and drained
1 cup Corn, thawed
½ cup Red bell pepper, chopped
½ cup Cilantro, chopped
8 \N Whole green olive, sliced
3 tablespoons Lime juice, fresh
2 tablespoons Balsamic vinegar
½ teaspoon Cumin, ground
¼ teaspoon Salt

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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