MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Black Bean & Corn Salsa
 Categories: Salsa, Chilies, Citrus, Beans, Vegetables
      Yield: 4 Cups
 
  1 1/2 c  Fresh corn kernels *
     15 oz Can black beans; rinsed,
           - drained
     15 oz Can diced tomatoes with chilies
      1 md Bell pepper; diced fine
      1 md Onion; diced fine
      3    Jalapeno and/or serrano
           - chilies; up to 4,
           - seeded, fine diced
      4 oz Can chopped green chilies;
           - undrained
      2 cl Garlic; diced fine
      1 ts Ground cumin; up to 1/2 tb
      8 oz Can plain tomato sauce -OR-
      8 oz Can El Pato tomato sauce -OR-
      8 oz Can Snap-E-Tom tomato sauce
    1/2    Avocado; peeled, pitted,
           - diced 3/16"
      2    Limes; juiced
    1/2 bn Fresh cilantro; chopped
           Salt & 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.
  
  * 1 1/2 cups frozen corn niblets, or a 14 1/2 oz can of
  Green Giant Niblets or Mexi-Corn may be substituted.
  
  I've won prizes at several chilli cook-offs with this
  recipe.
  
  Uncle Dirty Dave's Kitchen
 
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