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Cindys Black Bean And Corn Salsa

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Ingredients

Adjust Servings:
2 (15 ounce) cans black beans, drained and rinsed
2 (10 ounce) cans corn, drained
2 cups salsa
1/4 teaspoon ground cumin
1 tablespoon lime juice
4 tablespoons cilantro, chopped (i add more to taste)

Nutritional information

196.2
Calories
12 g
Calories From Fat
1.4 g
Total Fat
0.3 g
Saturated Fat
0 mg
Cholesterol
401.7 mg
Sodium
40.3 g
Carbs
9.7 g
Dietary Fiber
4.3 g
Sugars
10.2 g
Protein
171g
Serving Size

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Cindys Black Bean And Corn Salsa

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    Cuisine:

    This is very close to what I do. I usually make it one can of Mexicorn and 1 can of black beans and then I may use about 1/2 T of red wine vinegar in it also instead of lime juice and I add some chopped onion (like 1 T) and one stalk of celery chopped fine for crunch. I have used it as a dip but also as a salad. It's yummy and versatile.

    • 60 min
    • Serves 8
    • Easy

    Ingredients

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    Cindy’s Black Bean and Corn Salsa, I got this recipe out of some magazine years ago my sister went nuts for it and makes it constantly I lost my copy of the recipe so I had to ask her for the recipe Putting it here for safe keeping The recipe calls for the small cans of corn that Freshlike makes called Niblet Corn, but any can corn will do You can use your favorite salsa , This is very close to what I do I usually make it one can of Mexicorn and 1 can of black beans and then I may use about 1/2 T of red wine vinegar in it also instead of lime juice and I add some chopped onion (like 1 T) and one stalk of celery chopped fine for crunch I have used it as a dip but also as a salad It’s yummy and versatile , one of my favorites!


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    Steps

    1
    Done

    Mix All Ingredients Together -- Chill -- Serve With Your Favorite Taco Chips.

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    Kenley Potts

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