Southwestern Salsa with Black Beans and Corn

LINNBENN

"Quick and Easy salad, salsa, appetizer. Make ahead and store in refrigerator for up to 1 week."
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Ingredients

servings
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Original recipe yields 12 servings



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Directions

  • Prep

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  1. Toast cumin seeds in skillet over medium heat 1 to 2 minutes or until brown and fragrant, stirring often. Combine cumin seeds, black beans, and remaining ingrediets, toss well. Cover and store in refrigerator up to to 1 week.

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