Recipe - Corn Black Bean Salsa

15 ounce Black beans, rinsed and
drained
1 cup Corn, thawed
One half cup Red bell pepper, chopped
One half cup Cilantro, chopped
8 Whole green olive, cut or sliced up
3 tablespoon Lime juice, fresh
2 tablespoon Balsamic vinegar
One half teaspoon Cumin, ground
One fourth teaspoon Salt

Combine all ingredients. Store in refrigerator up to 3 days in an airtight
container. Yeild: 4 cups

Notes: This is one of Sourther Living's "Best Recipes" for 1996
Per serving: 106 Calories; 1g Fat (6% calories from fat); 6g Protein; 20g
Carbohydrate; 0mg Cholesterol; 57mg Sodium

Posted to MCRecipe Digest V1 #332

Recipe by: Southern Living 1996/tpogue@idsonline.com

From: tpogue@IDS2.IDSONLINE.COM (terry pogue)

Date: Sat, 7 Dec 1996 23:05:11 +0100