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Black Bean And Corn Salsa With Cilantro

This salsa balances sweetness with spice and acidity while showcasing a confetti of colors. Serve as an appetizer with tortilla chips, with a salad or as an accompaniment to grilled fish, poultry or meat.

Makes about 4 cups

2 cups cooked black beans, or 16-ounce can black beans, drained and rinsed

1 cup frozen corn, thawed, or uncooked corn from the cob

4 green onions, ends trimmed, white and green parts finely sliced

1 small red pepper, stemmed, seeded, diced

1 jalapeno pepper, stemmed, seeded, minced

1 garlic clove, minced

2 tablespoons freshly squeezed lime juice

1 tablespoon extra-virgin olive oil

1 teaspoon ground cumin

1 teaspoon salt

1 teaspoon freshly ground black pepper

1/2 teaspoon hot pepper sauce

1/2 cup chopped cilantro sprigs

Combine all the ingredients except the cilantro in a bowl. Toss to combine and taste to adjust seasoning. Cover and refrigerate at least 1 hour or up to 4 hours.

Before serving, stir in cilantro.

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