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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Black Bean & Corn Salsa   
    Categories: Salsa, Chilies, Citrus, Beans, Vegetables   
         Yield: 4 Servings   
       
     1 1/2 c  Fresh corn kernels *   
        15 oz Can black beans; rinsed,   
              - drained   
        15 oz Can diced tomatoes w/chilies   
         1 md Bell pepper; diced fine   
         1 md Onion; diced fine   
         3    (to 4)jalapeno &/or serrano   
              - chilies; seeded, fine   
              - diced   
         4 oz Can chopped green chilies;   
              - undrained   
         2 cl Garlic; diced fine   
         1 ts (to 1/2 tb) ground cumin   
         8 oz Can plain tomato sauce   
              +=OR=+   
         8 oz Can El Pato tomato sauce   
              +=OR=+   
         8 oz Can Snap-E-Tom tomato sauce   
       1/2    Avocado; peeled, pitted,   
              - diced 3/16"   
         2    Limes; juiced   
       1/2 bn Fresh cilantro; chopped   
              Salt & Pepper   
       
     Cook corn in a small amount of boiling water for 4 minutes   
     or until crisp-tender; drain and cool. Combine corn and   
     remaining ingredients.   
        
     Makes 4 cups of Pico de Gallo.   
        
     * 1 1/2 cups frozen corn niblets, or a 14 1/2 oz can of   
     Green Giant Niblets or Mexi-Corn may be substituted.   
        
     I've won prizes at several chilli cook-offs with this   
     recipe.   
        
     Uncle Dirty Dave's Kitchen   
       
   MMMMM   
      
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