Kathy Keene
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Black Bean Salsa


2 - 4 jalapeno peppers, finely chopped (stems and seeds removed)

2 cans (15 oz. each) black beans, rinsed and drained

2 c. fresh or frozen corn

1 medium red or orange bell pepper, diced

1 c. seeded, chopped tomato

1 medium red onion, chopped

1/3 c. lime juice

3⁄4 c. salsa or picante sauce

2 T. fresh cilantro or parsley (or 1 T. dried)

2 cloves garlic, minced

S & P


Combine all ingredients in a bowl; season with salt & pepper to taste. Cover and chill for several hours

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