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Southwest Citrus Corn and Black Bean Salsa

Recipe created by the Cuisine Noir Test Kitchen
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  • 2 ears of corn shucked and corn removed
  • 1 can black beans (Drained and partially rinsed)
  • 1 celery stalk (diced)
  • 1 Bermuda onion (diced)
  • 4 garlic cloves (minced)
  • 1 bnch cilantro
  • 1 Red tomato (diced)
  • 1 tbsp chipotle powder
  • 1 tbsp cumin
  • 1 tsp pepper
  • ½ salt
  • ½ cup fresh Lime juice*


Toss all ingredients in bowl and chill for 1 hour. Serve with chips or slightly heat and serve over chicken or fish.

* For the lime juice, we used Lemon Fresh Lime Juice ( which is made in New Zealand.

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