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Texas Corn 'n' Black Bean Salsa

recipe at a glance
ready in: under 30 minutes
serves/makes:   11 cups

recipe id: 84106
Texas Corn 'n' Black Bean Salsa Recipe
photo by: CDKitchen Staff
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2 cans (15.25 ounce size) whole kernel corn, drained
2 cans (15 ounce size) black beans, rinsed and drained
8 plum tomatoes, seeded and chopped
1 medium red onion, chopped
3/4 cup minced fresh cilantro or Italian parsley
4 jalapeno peppers, seeded and chopped
1/4 cup lime juice
1/2 teaspoon salt
tortilla chips


In large bowl, combine the first eight ingredients. Cover and refrigerate until serving. Serve with tortilla chips.

NOTE: When cutting hot pepper, disposable gloves are recommended. Avoid touching your face.

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34 calories, 0 grams fat, 7 grams carbohydrates, 2 grams protein per 1/4 cup. This recipe is low in sodium. This recipe is low in fat.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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