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Black Bean Salsa
Reviews:
May 23, 2006

2/26/07 - This recipe was excellent with a few modifications! I scale the recipe to 27 servings (2 cans black beans) and use a 16 oz. pkg. frozen corn, cooked. Add 1 Tbls. cumin, 1/4 tsp. garlic powder, 1/8-1/4 c. chopped cilantro and 1/3 c. fresh lime juice with pulp (1-3 limes depending on size.) Make sure you drain all cans before adding to salsa. It tastes best if you let it chill for 2 days. Excellent over rice! 6/20/06 - I have made this three times already. It makes taco salad wonderful! I just can't get enough of it!

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