Recipe for Black Bean and Corn Salsa/Salad 
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Yield:
1 servings
Ingredients:
Amount Ingredient
1 can (16 oz) black beans (rinsed & drained)
1 pkt (10 oz) frozen whole kernel corn (or 11 oz can niblets drained)
3/4 cup Diced red onion
3/4 cup Diced sweet red pepper
1/2 cup Diced green bell pepper
2 x Jalapenos, (seeded & cored) minced (or 1 small can chopped green chilies, drained)
1/4 cup Balsamic vinegar
1/4 tsp MSG, (optional)
1/3 cup Extra virgin olive oil or 1 Tbsp minced lime zest & 2 Tbsp lime juice
1/4 cup Chopped flat leaf parsley
1/4 cup (or less) chopped cilantro
2 tbl Chopped fresh mint
1 lrg Tomato, chopped
1 tsp Dijon mustard
Salt & pepper to taste
Instructions:
Instructions: Mix all ingredients, less parsley, & mix well. Refrigerate at 2 to 3 hours (will keep in frig several days) Before serving, bring to room temperature & add parsley.

Comparable amounts of dried herbs may be substituted. All amounts given can be changed to your taste.

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