Title: Corn Black Bean Salsa
Categories: Dips
Yield: 16 Servings

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