Comments: Prep Time: 35 minutes; Ready in 55 minutes

1/2	can (9 oz. size)	Las PalmasŪ Green Chile Enchilada Sauce, divided
1/2	teaspoon	freshly ground black pepper
2	cloves	garlic, minced
1 1/2	cups	coarsely chopped fresh tomatillos
1	cup	frozen corn
1/2	cup	black beans, drained, rinsed
2	tablespoons	chopped fresh cilantro

• In large saucepan, combine 1/2 enchilada sauce, tomatillos, corn, beans and cilantro; mix well.
• Bring to a boil. Reduce heat to low; simmer 10 - 15 minutes.

  TIP: Salsa can be used as a dip or topping or seafood, chicken or pork.

  Makes 4 Servings.