Black Bean Salsa Salad

Yield: 0 servings
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  • 1 bunch(es) Cilantro
  • 2 15oz can(s) Cooked Black Beans, Drained
  • 2 cup(s) Corn Kernels from 3 ears of corn
  • 1 clove(s) Garlic
  • 2 Jalapenos Chilies, minced
  • 1 juiced lime
  • 1/2 teaspoon(s) Pepper
  • 1 Red Bell Pepper, Diced
  • 1 Red Onion, Minced
  • 5 tablespoon(s) Red Wine Vinegar
  • 1 teaspoon(s) Salt
  • 5 tablespoon(s) Vegetable Oil


  1. 1- In a 3 quart bowl combine all ingredients. Chill for 1-24 hours

  2. 2- Taste for seasonings before serving. Beans need to be reasoned with salt, pepper, and perhaps a touch of vinegar just before serving.
May 2010

This recipe is a personal recipe added by barbarad and has not been tested or endorsed by MyRecipes.

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