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    Corn and Black Bean Salad


    Source of Recipe


    Jainey's Cookbook

    List of Ingredients




    Corn and Black Bean Salad


    1 can (15-1/4 ounces) whole kernel corn, drained
    1 can (15 ounces) black beans, rinsed and drained
    2 large tomatoes, finely chopped
    1 large red onion, finely chopped
    1/4 cup minced fresh cilantro
    2 garlic cloves, minced

    .Dressing:

    2 tablespoons sugar
    2 tablespoons white vinegar
    2 tablespoons canola oil
    1-1/2 teaspoons lime juice
    1/4 teaspoon salt
    1/4 teaspoon ground cumin
    1/4 teaspoon pepper

    Recipe




    In a large bowl, combine the first six ingredients.

    In a small bowl, whisk the dressing ingredients; pour over corn mixture and toss to coat.

    Cover and refrigerate for at least 1 hour.

    Stir before serving.

    Serve with a slotted spoon.

 

 

 


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