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SOUTHERN RECIPES
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Bean Salsa

  • 1 can (16 ounces) baked beans

  • 1 can (15 ounces) sliced peaches, drained, chopped

  • 1 packages (ounces) frozen corn

  • cup chopped red bell pepper

  • cup chopped green onion

  • 2 TBS lime juice

  • 2 TBS chopped jalapeno peppers

  • TSP cumin

  • 1/3 cup chopped fresh cilantro or parsley

  • Tortilla chips 

Combine all ingredients, except tortilla chips; mix well. Refrigerate, covered for 2 to 3 hours to allow flavors to blend. Stir before serving with tortilla chips. 

Yield: 4 cups

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