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Appetizers
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None
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| Preptime |
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30 min.
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Ingredients |
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1 15 oz. can black beans; rinsed and drained
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1 cup cooked whole kernel corn (nibblets)
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1 red sweet pepper, cut into 1/2 inch pieces (about 3/4 cup)
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1 celery stalk with leaves, sliced (2/3 cup)
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1 tablespoon snipped fresh cilantro
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1 recipe for salsa dressing (see below)
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1/2 of a medium avacado, pitted, peeled, and sliced (opt)
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for Salsa Dressing, combine:
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1/4 cup plain yogurt
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1/4 cup mayonnaise
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1/4 cup salsa
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Instructions |
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In a large bowl combine beans, corn, sweet pepper, celery, and cilantro. Add dressing (It helps to just let this sit overnight.)
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Garnish with avacado slices (right before serving).
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| Serving
Suggestions |
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Serve with tortilla chips.
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Originally Submitted
11/28/2008
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0 Out of 5 from
0 reviews
You can add this Corn Bean Salsa recipe to your own private DesktopCookbook.
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