Title: Black bean and corn salsa #1
 Categories: Dip
      Yield: 16 Servings
 
      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
 
  Date: Sat, 9 Mar 1996 11:46:26 -0500
  
  From: KimAllen@aol.com
  
  Thoroughly, but gently, mix everything together.  More or less of
  anything can be added to suit your own tastes. Refrigerate at least 4
  hours and up to 2 days, to allow flavors to blend. Let come to room
  temperature before serving with baked tortilla or pita chips. Enjoy!
  I've taken this to numerous potlucks and people really like it. I've
  also eaten it for more lunches than I can remember. Kim Allen,
  Baltimore, Maryland
  
  FATFREE DIGEST V96 #68
  
  From the Fatfree Vegetarian recipe list.  Downloaded from Glen's MM