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Corn Salsa

October 18, 2009
  • 30 oz cooked corn kernels
  • 15 oz canned black beans
  • 3 medium tomato(es)
  • 2 Tbsp canned jalapeno peppers
  • 1 medium green pepper(s)
  • 4 Tbsp cilantro
  • 1/2 medium red onion(s)
  • 1 1/2 Tbsp unsweetened lime juice
  • 1 1/2 tsp lemon juice, canned or bottled
DIRECTIONS
  1. Chop up the vegetables and toss into a large bowl. Dump in the corn and black beans. Stir in the lemon and lime juice. Salt to taste
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