Corn and Black Bean Salsa

This vegetable dip is great served with low fat tortilla chips or pita wedges. It's also safe for people with dairy, egg and/or wheat allergies, so dig in!
  • 2 cans of black beans, drained
  • 1/2 green pepper, chopped
  • 1/2 sweet red pepper, chopped
  • 1 bunch scallions, sliced
  • 2 c. frozen corn, thawed
  • 1 c. picante sauce
  • 1 clove chopped garlic
  • Juice of 1/2 lemon
  • 1/4 tsp. cumin
  • 1 tsp. olive oil
  • salt and pepper to taste

Mix the above ingredients together in a large bowl. Serve chilled.

  • Yields: 8 cups salsa
  • Preparation Time: 10 minutes, plus chilling time
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