Black Bean & Corn Salsa

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Title: Black Bean & Corn Salsa
Categories: Ethnic, Low-cal, Salsa, Vegetables
Yield: 4 Servings

1 1/2 c Fresh corn* -- cut from cob
1 c Canned black beans -- rinsed
1 And drained
1 md Sweet red pepper -- chopped
1 Jalapeno pepper -- seed &
1 Finely chop
1 Clove garlic -- pressed
2 tb Lime juice
2 ts Fresh cilantro -- chopped
1/4 ts Salt
1/4 ts Pepper

Cook corn in a small amount of boiling water for 4 minutes or until
crisp-tender; drain and cool. Combine corn and remaining ingredients.
Makes 4 cups of salsa.

Cook's Notes: 1 1/2 cups frozen whole kernel corn may be
substituted. For variation and additional flavor, try adding chopped
tomatoes and onions or sliced scallions.

Recipe By : Southern Living

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