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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Red and Black Bean Salad Recipe

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This recipe for Red and Black Bean Salad is from Anderson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 - 15 1/2 oz can black beans
1 - 15 1/2 oz can kidney beans
1 - 11 oz can corn with red and green peppers (MexiCorn)
3 chopped green onions
3 tbls extra virgin olive oil
3 tbls red wine vinegar
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
Directions:
Directions:
Pour both cans of beans into a colander to drain. Pour the corn over the beans and rinse well with cool water. Drain well. Pour beans and corn into a 3 qt or larger bowl. Finely chop green onions and add. Whisk vinegar and dry ingredients in a 2-cup measuring cup. Whisk in olive oil. Pour dressing over bean mixture and stir until well-coated.

 

 

 

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