Sunday, Jun 26, 2016
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Black Bean and Corn Salsa

4 ears corn, husked, cooked, and kernels removed

2 cups cooked black beans

cup chopped mild banana peppers

cup chopped green onions

1 bunch chopped fresh cilantro

cup chopped red pepper

For the dressing:

6 tablespoons olive oil

2 tablespoons white wine vinegar

2 tablespoons chopped fresh cilantro

1 tablespoon fresh lemon juice

2 garlic cloves, chopped

teaspoon cayenne pepper

teaspoon dried crushed red pepper

teaspoon Tabasco sauce

Prepare dressing by combining ingredients in a small bowl and whisk to blend. Prepare and chill one day prior to use. Combine corn, black beans, banana peppers, onions, cilantro, and red pepper. Add dressing and chill.

Yield: 2 quarts

Source: Pam Weirauch

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