| Southwestern Salsa With Black Beans and Corn |
| Written by Editor | ||||||||
| Friday, 23 May 2008 | ||||||||
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Recipe from: pigger 1 ½ teaspoon cumin seeds Toast cumin seeds in a skillet over medium heat 1 to 2 minutes or until brown and fragrant, stirring often. Combine cumin seeds, black beans, and remaining ingredients; toss well. Cover and store in refrigerator up to 1 week. Search for Recipes or Return to Cookbook Index Read more at: http://www.panix.com/~clay/cookbook/bin/show_recipe.cgi?salsa+recipe563
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| Last Updated ( Saturday, 09 August 2008 ) | ||||||||
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