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Black Bean and Corn Salad
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Very good, try it with barbeque dinners, would be great for NFL Football Sundays too!

Boulder Daily Camera, Scripps Howard News Service via Peek


  • 2 cans black beans, drained
  • 1 can corn, drained
  • 1 bunch green onions, sliced
  • 1/2 red bell pepper, diced
  • 1 cup (225 ml) red onion, diced
  • 1 lb (.5 kg). tomatoes, diced
  • 1 cup (225 ml) cilantro, chopped
  • 1/4 cup (60 ml) canola oil
  • 1/4 cup (60 ml) cider vinegar
  • 1 tsp (5 ml) cumin
  • 1 tsp (5 ml) salt
  • 1/2 tsp (2 ml) pepper
  • Medium-dice red pepper and tomato.
  • Small-dice the red onion.
  • Chop the cilantro.
  • Mix all ingredients.
(Source: Adapted from recipe from executive sous chef David Snyder, Loews Miami Beach Hotel)

(Distributed by Scripps Howard News Service, http://www.shns.com.)

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