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Black Bean And Shoepeg Corn Salsa

recipe at a glance
Rating: 5/5
3 reviews
1 comment

ready in: 2-5 hrs
serves/makes:   6

recipe id: 10349

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1 can (16 ounce size) black beans
1 can (12 ounce size) white shoepeg corn
1/4 cup cilantro
1/2 cup chopped green bell pepper
1 medium purple onion, chopped
4 medium tomatoes, chopped
1 jalapeno, chopped
1 tablespoon canola oil
3 tablespoons lime juice
1 teaspoon salt
1 teaspoon garlic powder


Drain and rinse corn and beans, add cilantro, green pepper onion, tomatoes and jalapeno. Blend well.

Drizzle the oil and lime juice over top, then add spices. Stir. Refrigerate 2-4 hours or overnight. Serve with tortilla chips.

cook's notes

this tastes better than it sounds, and really disappears at get-to-gethers.

added by LH (gdhunt


169 calories, 4 grams fat, 30 grams carbohydrates, 7 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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comments & reviews

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Guest at

REVIEW: 5 star recipe rating
This recipe is amazing, everyone that tried it absolutely loved it! It is great to eat on its own as a side, or with tortilla chips, or even on chicken, rice, etc. It does take a while to cut everything, but it is such a large amount that it lasts a while and can be used again with other meals. I really recommend this! And it's healthy, there is no way to go wrong!

Guest at

REVIEW: 5 star recipe rating
absolutely wonderful! It disappeared like magic. Will double the recipe next time.

Guest at

REVIEW: 4 star recipe rating
This is very good! Lots of lime seems to be the key and people love it!

Guest at

Renne from Racine

not bad, alittle time consuming to cut the ingrediants.There is not a whole lot of flavor and I even added extra garlic

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