Corn Black Bean Salsa
- 15 oz Black beans, rinsed and
- -drained
- 1 c Corn, thawed
- 1/2 c Red bell pepper, chopped
- 1/2 c Cilantro, chopped
- 8 Whole green olive, sliced
- 3 tb Lime juice, fresh
- 2 tb Balsamic vinegar
- 1/2 ts Cumin, ground
- 1/4 ts Salt
Combine all ingredients. Store in refrigerator up to 3 days in an airtight
container. Yeild: 4 cups
Notes: This is one of Sourther Living's "Best Recipes" for 1996
Per serving: 106 Calories; 1g Fat (6% calories from fat); 6g Protein; 20g
Carbohydrate; 0mg Cholesterol; 57mg Sodium
Posted to MC-Recipe Digest V1 #332
Recipe by: Southern Living 1996/tpogue@idsonline.com
From: tpogue@IDS2.IDSONLINE.COM (terry pogue)
Date: Sat, 7 Dec 1996 23:05:11 +0100
container. Yeild: 4 cups
Notes: This is one of Sourther Living's "Best Recipes" for 1996
Per serving: 106 Calories; 1g Fat (6% calories from fat); 6g Protein; 20g
Carbohydrate; 0mg Cholesterol; 57mg Sodium
Posted to MC-Recipe Digest V1 #332
Recipe by: Southern Living 1996/tpogue@idsonline.com
From: tpogue@IDS2.IDSONLINE.COM (terry pogue)
Date: Sat, 7 Dec 1996 23:05:11 +0100
