Black Bean and Corn Salsa #1
| Yield: | 16 Servings |
| Categories: | Dips |
| 2 | cn | (15-oz) black beans; rinsed and drained |
| 1 | c | Frozen yellow corn kernals; defrosted and drained |
| 1 | c | Frozen white shoepeg corn kernals; defrosted and drained |
| 1/2 | c | Fresh cilantro; chopped |
| 1 | Jalepeno; minced | |
| 1 | lg | Tomato; peeled and chopped |
| 2 | Cloves garlic; minced | |
| 1 | lg | Sweet onion (Bermuda; Florida; Maui, Vidalia), chopped |
| 3 | Green onions; thinly sliced | |
| 1 | ts | Chili powder |
| 1 | tb | Ground cumin |
| 3 | tb | Lime juice |
| 1/4 | ts | Ground black pepper |
| 1 | ds | Cayenne pepper |
| Salt to taste |
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