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Corn and Black Bean Hot Salsa

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Corn and Black Bean Hot Salsa

• 1-1/2 cups canned or frozen corn, drained if canned
• 1 can canned black beans, drained and rinsed
• 1 can no salt added canned stewed tomatoes, undrained
• 1 can no-salt added canned diced tomatoes, undrained
• 4 green onions, sliced
• 1 small or 1/2 large green pepper, sliced
• 3 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 clove garlic, chopped

1. Combine all ingredients in a slow cooker.
2. Cover and cook on Low heat 5 to 6 hours. Serve hot.

Peach Salsa

• 2 cups chopped, frozen peaches, thawed
• 1/4 cup chopped sweet onion
• 2 tablespoons lime juice
• 2 tablespoons finely chopped, seeded jalapeno peppers or green chili peppers
• 1 tablespoon snipped fresh cilantro, (or 1 t dried cilantro)
• 1 clove garlic, minced, optional

1. Combine all ingredients in a medium mixing bowl.

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