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