MMMMM----- Recipe via Meal-Master (tm) v8.05
 
       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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