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Black Bean and Corn Salad (or Salsa) Recipe
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Easy, festive, and nutritious, this tasty combination of ingredients can be served as a terrific salad or a lively salsa.
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SERVINGS
4
Ingredients
30 ounces canned black beans, drained and rinsed
15 ounces canned chopped tomatoes, drained
2 cups frozen corn
1/4 cup fresh cilantro, chopped
1/4 cup onion, finely chopped
DRESSING:
1/4 cup fresh lemon juice (approximately 1-2 lemons)
1/4 cup red wine vinegar
2 teaspoons Dijon mustard
1 teaspoon cumin
1 1/2 tablespoons olive or canola oil
Directions
PREP
15
mins
Place corn in a strainer. Pour boiling water over corn, drain, and cool.
In a serving bowl, add corn, black beans, tomatoes, onion, and cilantro.
In a small bowl, whisk together fresh lemon juice, vinegar, mustard, cumin, and oil.
Pour over bean mixture. Cover and refrigerate until ready to serve.
Serve over a bed of lettuce or as salsa.
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