More Great Recipes: Appetizer | Mexican

Black Bean Salsa

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Member since 2010

Serves | Prep Time | Cook Time


1 lb package frozen corn, thawed
1 Tbsp salt
3/4 tsp cumin
6 Tbsp fresh lime juice
5 Tbsp olive oil
2 Tbsp cider vinegar
1 cup chopped cilantro
4-6 roma tomatoes, chopped
1/2 cup chopped red onion
1-2 jalapeno peppers, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
2 cans black beans, drained and rinsed

Heat oven to 450 degrees. Mix corn and 2-3 Tbxp oil and spread out on cookie sheet. Bake for 15-20 minutes, stirring every 3-4 minutes, until corn is light brown. Cool.

For dressing, comibine salt, cumin, lime juice, olive oil and vinegar in bowl and set aside

Put all other ingredients into bowl, and add corn. Add dressing and mix well. Serve immediately. All veggies and dressing can be made ahead, and then just mix together before serving

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