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Corn Salsa
2
cans drained corn
3
4
1
1
1
3
2
tbsp. lime juise
tbsp. olive oil
large tomatoe, diced and seeded
15 oz. can black beans rinsed and drained
red onions, finely chopped
tbsp. parsley
tbsp. red wine vinegar
Preparation:
1
2
3
. In bowl combine all ingredients and refrigerate for 2 hours.
. Add salt and pepper to taste.
. Serve with large tortilla chips.
Corn Salsa
26
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