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Wednesday, July 18, 2012

Eat: Corn + Black Bean Salsa

 What You Need

Olive Oil
1/2 onion, chopped

1/2 bell pepper, chopped
2 garlic cloves, chopped
1-14.5 oz can petite diced tomatoes

1-14.5 oz can black beans, drained and rinsed

1-11 oz can of corn

1-6 oz can tomato sauce

3/4 tbs chili powder

1/2 tbs ground cumin

1/2 tbs ground coriander

1/4 cup red wine vinegar
One lime, squeezed

A few dashes of chalula or any hot sauce until you reach desired heat level

Salt to taste

Saute bell pepper, onion and garlic in a little olive oil until tender and move into a bowl. Mix canned tomatoes, black beans, corn, tomato sauce, chili powder, cumin, coriander, red wine vinegar, lime juice and hot sauce into the onion mixture and stir. You can crush the tomatoes and black beans a little with a potato masher to thicken up if desired. Pull out some tortilla chips and ENJOY! xo-ginny

*Also, you can let it sit overnight in the refrigerator before eating so the flavors can blend and enhance.

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