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1 #10 can kernel corn 1 #10 can black beans 3 cups chopped green bell pepper (1/4" dice) 3 cups chopped red onion (1/4" dice) 12 jalapeno peppers Juice from 3 limes 1 bunch cilantro, minced 1 cup apple cider vinegar 1/2 cup ground cumin 1 Tbsp. kosher salt 24 green onions, chopped on a bias
Rinse and drain corn and beans, place in large mixing bowl. Roast jalapenos on charcoal grill (or under broiler) until skin turns black. Place in ice bath when finished. When jalapenos are cool, cut in half, de-seed and peel skins. Coarsly chop and add to bowl with corn and beans. Add all the remaining ingredients to the bowl and mix well.