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Black Bean Salsa

Now that summer is here, try this great alternative to traditional salsa with protein to boot! This recipe is flexible, add more veggies to substitute if you don’t have enough of something else. Enjoy!

Black Bean Salsa 

Refrigerate for 2 hours, serve with tortilla chips.

Combine the following ingredients:

1/3 cup olive oil
2 tbsp fresh lime juice
2 tbsp sour cream
½ tsp chili powder
¾ tsp cumin
¾ tsp ground coriander

Add & stir to coat:

2 (15oz) cans black beans, drained/washed
2 cups canned corn, drained
1 tsp minced jalapeno, ribs & seeds removed (optional)
¼ cup fresh diced tomatoes
¼ cup minced red onion
¼ cup diced red pepper
¼ cup diced green pepper
¼ cup fresh minced cilantro (optional)
salt and pepper to taste

© Dorene Krausnick and KrausnicKitchen 2011-2012. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Dorene Krausnick and KrausnicKitchen with appropriate and specific direction to the original content.

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  • KrausnicKitchen Copyright Notice

    © Dorene Krausnick and KrausnicKitchen 2011-2012. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Dorene Krausnick and KrausnicKitchen with appropriate and specific direction to the original content.
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