Black Bean and Corn Salsa
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 4.02 | ears | Sweet corn |
| 2.01 | whole | Pepper, jalepeno , fine dice |
| 4.02 | oz | Bell pepper, red , small dice |
| 4.02 | oz | Bell pepper, green , small dice |
| 2.01 | oz | Oil |
| 20.11 | oz | Black beans , cooked |
| 4.02 | oz | HELLMANN'S® REAL ANCHO CHIPOTLE SAUCE 12 / 16 OZ POUCHES 12 x 16 OZ |
| 2.01 | oz | Red wine vinegar |
| 0.25 | cup | Cilantro , chopped |
| salt and pepper |
Preparation
1. Roast the corn in the husk - then peel and cut off the cob.
2. Saute peppers in oil- add beans and corn. Finish with cilantro and chipotle sauce. Season to taste with salt and pepper.
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