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BLACK BEAN AND CORN SALSA
Recipe
By Pamela M. Smith, R.D.

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2 cups black beans, drained and rinsed
1 cup frozen corn kernels, thawed
2 plum tomatoes, diced
½ red onion, minced
1 Serrano pepper (or ½ jalapeno), seeded, stemmed and minced
1 Tbsp. chopped fresh cilantro
1 Tbsp. olive oil
4 cloves garlic, minced
Juice of two limes
1 Tbsp. balsamic vinegar
1 tsp. cumin
2 tsp. hot pepper sauce
1 tsp. Creole seasoning (Tony Chachere's is a favorite!)

1. In a large bowl, combine all ingredients and mix well.
2. Allow to marinate at least one hour before serving; store in refrigerator for up to 4 days.

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