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Corn and Black Bean Salsa

Kraft Memeber Recipe
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Makes: 4 cups Total Time: 30 min
Category: Appetizers Sub Category: Mexican Dips

what you need
  • 5 large tomatoes, skins and seeds removed, diced
  • 1 can (15.5 oz.) Goya black beans, drained and rinsed
  • 8 green onions, chopped fine
  • 1 Tbsp. finely chopped cilantro
  • 1 ½ cups corn kernels, blanched
  • 7-10 banana pepper rings, diced
  • 1 jalapeno pepper, seeded and diced
  • 1/4-1/2 cup vinegar
  • 2 cloves garlic, crushed (optional)
  • Salt and pepper to taste
make it
Mix all in large bowl, serve with tortilla chips.
You can use a food processor to chop everything, except the beans and corn. If you do, then drain the excess liquid before adding the vinegar, beans and corn.

I prefer to make this the day before I serve it. This allows all the flavors to blend.

Fresh corn is best, but frozen is OK.

This is not a very spicy salsa. If you want more heat, add more peppers or a hot sauce.
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