This recipe for Black Bean Salad, by , is from THE KELLNER FAMILY COOKBOOK 2008,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 cans black beans, drained, about 30 ounces; 1 (15 ounces) can corn drained; 2 Roma tomatoes, diced; 1/4 c diced red bell pepper; 1/4 c diced red onion; 1/4 c diced green onions; 1/4 c diced pineapple; 1 T chopped cilantro leaves; 1 jalapeņo seeded and minced; 4 T sherry vinegar; juice of 1 /2 lime; 3 T honey; salt and pepper; pinch ground cumin
Mix all ingredients in a bowl and refrigerate for 1 hour.
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