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Roasted Corn And Black Bean Salsa

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Ingredients

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	2 (15 ounce) cans black beans, rinsed, drained
	1 lb roasted corn
	1 cup cilantro (two bunches)
	1/2 red bell pepper, chopped
	1/2 red onion, chopped
	5 roma tomatoes, chopped
	1 jalapeno pepper, chopped
	2 teaspoons fresh minced garlic
	2 large avocados, peeled, chopped

	1/2 tablespoon kosher salt
	1 tablespoon garlic salt
	1 teaspoon cumin
	9 tablespoons fresh lime juice, about five limes

Nutritional information

152.3

Calories

79 g

Calories From Fat

8.8 g

Total Fat

1.3 g

Saturated Fat

0 mg

Cholesterol

178.8 mg

Sodium

16.3 g

Carbs

5.3 g

Dietary Fiber

2 g

Sugars

4.3 g

Protein

114g

Serving Size

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Roasted Corn And Black Bean Salsa

Name: Roasted Corn And Black Bean Salsa
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 20
Cuisine: American
Ingredients: : 2; : 1; : 1; : 1/2; : 1/2; : 5; : 1; : 2; : 2; : 1/2; : 1; : 1; : 9

Features:

Cuisine:

American

Colorful and delicious salsa! A crowd pleaser! Enjoy with tortilla chips!

60 min
Serves 20
Easy

Ingredients

Directions

Roasted Corn and Black Bean Salsa, Colorful and delicious salsa! A crowd pleaser! Enjoy with tortilla chips!, Colorful and delicious salsa! A crowd pleaser! Enjoy with tortilla chips!

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Steps

1 Done	To Roast the Corn, Thaw Frozen Corn and Toss With 2 Tablespoons Extra Virgin Olive Oil. Roast in a 450 Degree Oven For About 20 Minutes, With Some Kernels Becoming Light Golden Brown. Remove from Oven and Cool. in a Large Bowl, Combine All of the Ingredients With the Roasted Corn.
2 Done	For the Dressing, Combine All Dressing Incredients and Whisk Together. Toss Above Salsa Mixture With Dressing. to Prevent the Avocados from Discoloring Dip in Dressing Mixture Immediately After Chopping.