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      Title: Black Bean & Corn Salsa
 Categories: Ethnic, Low-cal, Salsa, Vegetables
      Yield: 4 Servings

  1 1/2 c  Fresh corn* -- cut from cob
      1 c  Canned black beans -- rinsed
      1    And drained
      1 md Sweet red pepper -- chopped
      1    Jalapeno pepper -- seed &
      1    Finely chop
      1    Clove garlic -- pressed
      2 tb Lime juice
      2 ts Fresh cilantro -- chopped
    1/4 ts Salt
    1/4 ts Pepper

  Cook corn in a small amount of boiling water for 4 minutes or until
  crisp-tender; drain and cool. Combine corn and remaining ingredients.
  Makes 4 cups of salsa.

  Cook's Notes:  1 1/2 cups frozen whole kernel corn may be
  substituted. For variation and additional flavor, try adding chopped
  tomatoes and onions or sliced scallions.

  Recipe By     : Southern Living

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