Black Bean Corn Wonton Cups Black Bean and Corn Wonton Cups With hints of Asian and Southwest cuisine, this stunning appetizer is sureto draw raves from party guests. Makes 36 appetizers 36 wonton skins 2/3 cup Old El Paso® Thick 'n Chunky salsa 1/4 cup chopped fresh cilantro 1/2 teaspoon ground cumin 1/2 teaspoon chili powder 1 can (15.25 ounces) Green Giant® whole kernel corn, drained 1 can (15 ounces) black beans, rinsed and drained 1/4 cup sour cream Cilantro sprig, if desired   Heat oven to 350ºF. Gently fit 1 wonton skin into each of 36 small muffin cups, 1 3/4x1 inch, pressing against bottom and side. Bake 8 to 10 mins or until light golden brown. Remove from pan; cool on wire rack.Mix remaining ingredients except sour cream and cilantro sprigs. Just before serving, spoon bean mixture into wonton cups. Top each with 1/2 teaspoon sour cream. Garnish each with cilantro sprig. 1 Serving: Cals 55 (Cals from Fat 10 ); Total Fat 1 g (Sat Fat 0g); Chol 5 mg; Sod 90 mg; Total Carb 10 g (Dietary Fiber 1 g); Protein 2 g % Daily Value: Vitamin A 2 %; Vitamin C 4 %; Calcium 0%; Iron 4 % Exchanges: 1/2 Starch Do-Ahead Tip Get a head start on your party by baking the wontons and making the filling 2 days before. Fill and garnish wonton cups just before serving. Special Touch Tie green onion strips into elegant "bows" around each cup to make guests feel extra special! froggy297         This webset page was assembled on Sunday June 15, 2008 by BuzyS. with graphics from Hemera using one of the many auto-scripters available at  Chat_Central_Gateway  All rights reserved KENDOC 2005