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Source: Stop and Smell the Rosemary

Black Bean Corn Salsa
The perfect spicy dip for tortilla chips.
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Serves: 4 cups salsa
Prep Time: 10 minutes
Cook Time: none
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2 cans (15 ounces each) black beans, drained and rinsed
1 1/2 cups canned corn or kernels of three ears cooked corn
3 firm tomatoes, peeled, seeded, and diced
1 cup fresh cilantro, minced
2 to 4 fresh jalapeno peppers, seeded and diced
1/4 cup fresh lime juice
salt
freshly ground pepper
3 avocados, pitted, peeled, and diced




Combine the beans, corn, tomatoes, cilantro, jalapenos, and lime juice in a serving bowl. Season with salt and pepper. Cover and chill. Before serving, toss in avocados. Serve with blue corn tortilla chips.




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