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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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