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    You are in: Home / Recipes / Corn and Black Bean Salsa Recipe
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    Corn and Black Bean Salsa

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on February 01, 2011

      this was a great, it will definitely become one of my standard dishes to bring to a party and to serve when i have people over. i served it as a side last night with recipe # 180496 and my husband had seconds of everything. can't wait for leftovers tonight.

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    • on June 09, 2009

      I used only fresh tomatoes and had to sub dried parsley for the cilantro. It was still quite good. After tasting it I added another teaspoon of cumin and a bit more garlic. I'd love to try it with fresh parsley or cilantro.

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    • on September 22, 2007

      I love chunky salsa with lots of things incorporated. The use of tomatoes with green chiles made the flavors of this one pop quite quickly, hand if you are short on time. What made this recipe different for me was the addition of the vinegar which added a good twang. (P.S. I did not include the olive oil and no one missed it.) Made for [b]PAC - Fall 2007[/b]

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    Nutritional Facts for Corn and Black Bean Salsa

    Serving Size: 1 (91 g)

    Servings Per Recipe: 15

    Amount Per Serving
    % Daily Value
    Calories 124.2
     
    Calories from Fat 38
    31%
    Total Fat 4.3 g
    6%
    Saturated Fat 0.6 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 108.6 mg
    4%
    Total Carbohydrate 18.1 g
    6%
    Dietary Fiber 4.6 g
    18%
    Sugars 1.9 g
    7%
    Protein 5.0 g
    10%

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