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Friday, March 6, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Marci Lexa
  • 1/4 large red bell pepper
  • 1/4 large green bell pepper
  • 1/4 red onion
  • 2 TBS fresh cilantro, chopped
  • 1 15 oz. can black beans
  • 1 15 oz. can whole kernel yellow corn
  • 1/2 cup fresh tomato, diced
  • 1 TBS olive oil
  • 1 TBS lime juice
  • 2 tsp. cumin
  • 1/2 tsp. salt
  • 1/8 tsp. black pepper
Finely dice peppers and onion, and chop cilantro. Drain and rinse black beans, removing all liquid, and drain corn. (Reserve tomato to add on the day of the event if preparing salsa ahead of time; otherwise, use now. Tomatoes should be added an hour before using salsa.) Mix all other ingredients and allow flavors to marinate together.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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