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Recipe: Latino Salsa Salad (using corn, peppers and black beans)

Salads - Vegetables
LATINO SALSA SALAD

"Freshness and color are at the heart of this border salad. Citrus marinades are a favorite on fresh chopped veggies in my part of the world. Serve this versatile salad with grilled steaks or roasted meats."

1 cup whole corn kernels
3 poblano or pasilla chiles, roasted, seeded, and stemmed
1 red bell pepper, roasted, seeded, and stemmed
2 cups jicama, diced
1/2 cup fresh lime juice, from about 6 limes
1 teaspoon crushed red chile flakes
1 (15 ounces) can black beans, drained and rinsed
1 handful Italian parsley or cilantro leaves (optional, for garnish)

Place the corn, chiles, bell pepper, and jicama in large bowl, and toss gently until well blended. Add the lime juice and chile flakes to the bowl and mix gently. Fold in the beans and toss until well coated with lime juice.

Serve in small glass bowls and, if desired, garnish with parsley or cilantro leaves.

Makes 4 to 6 servings
Source: Simply 7: Quick Southwest Recipes Just 7 Ingredients Away by Kelley Cleary Coffeen
MsgID: 391190
Shared by: Betsy at Recipelink.com
Board: Collection: Salads at Recipelink.com
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