Title: Corn and Black-Bean Salsa
Categories: Dip
Yield: 12 Servings

1 cn (15-oz) black beans; rinsed,
-drained
1 cn (14.5-oz) salsa-style chunky
-tomatoes
1 cn (7-oz) whole-kernel corn;
-drained
1 1/2 ts Hot chili powder
1/2 ts Salt

Date: Tue, 5 Mar 1996 12:12:13 -0500

From: TexGQ24@aol.com
Process beans and tomatoes in food processor/blender 'til finely chopped.
Stir in remaining ingredients. Makes 3 cups.

Per 1/4 cup: 43 cal, 2 g pro, 9 g car, 0 g fat, 0 mg chol, 346 mg sod.

FATFREE DIGEST V96 #64

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.