Serves: 5
Total Calories: 190
Yield: 4 - 6 cups
In large bowl, combine beans, corn, cilantro, green onion, red onion, lime juice, oil, and cumin. Season with salt and pepper to taste. Cover and chill at least 2 hours or up to overnight. Just before serving, stir in tomatoes. Serve with blue and white corn chips.
This Spicy Black Bean and Corn Salsa recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.
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