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Corn Salad
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Recipe Information

Angela Creighton

Serves/Makes:8 servings

  • 2 cans corn, rinsed and drained
  • 2 cans kidney beans, rinsed and drained
  • 1 small red pepper, finely chopped
  • 2 tbsp (30 ml). finely chopped onions
  • 2 tbsp (30 ml). chopped fresh cilantro
  • 2 tbsp (30 ml). balsamic vineger
  • 2 cloves garlic, minced
  • 1 tsp (5 ml). olive oil
  • hot pepper flakes to taste
  • Mix all in large bowl and chill before serving.

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