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Black Bean Salsa
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In a medium mixing bowl, combine a 15 oz. can of low-fat, low-sodium black beans, drained and rinsed; one cup of frozen and defrosted corn; a quarter cup of red onion, diced; a quarter cup of fresh cilantro, diced; one large tomato, diced; two teaspoons of lime juice; half a teaspoon of cumin and half a teaspoon of pepper. Mix well. Set aside for 15 minutes to allow the flavors to marinate. Serve over baked chicken. To reduce the sodium even further, choose low-sodium canned black beans or soak and cook dry black beans. Prep time: 30 minutes. Servings: 4.




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