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1 (15-ounce) can black beans, rinsed and drained
4 ounces Monterey Jack cheese, cut into 1/4-inch cubes
1 (8 3/4-ounce) can whole kernel corn, drained
1/4 cup sliced green onions with tops
3/4 pound thinly sliced celery
1 small red bell pepper, diced
3/4 cup picante sauce
2 tablespoons olive oil
2 tablespoons lemon juice
1/2 to 1 teaspoon ground cumin
1 clove garlic, minced
Combine all ingredients in a large bowl; mix well. Cover and chill several hours or overnight.
© Copyright Reiman Publications, 1993-1997
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