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Black Bean and Corn Salad Recipe

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This recipe for Black Bean and Corn Salad, by , is from Buckwalter, Jaff, Johnson, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laura Johnson Hoovestol
Added: Friday, May 15, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/3 c. lime juice
1/2 c. olive oil
1 clove garlic, minced
1 t. salt
2-15 oz. cans black beans, rinsed and drained
1 1/2 c. frozen corn, thawed
1 avocado, peeled, pitted and diced
2 tomatoes, chopped
6 green onions, thinly sliced
1/2 c. chopped fresh cilantro

Directions:
Directions:
Place lime juice, olive oil, garlic, and salt in a small jar. Cover and shake until mixed well. In a medium bowl, combine beans, corn, avocado, tomatoes, green onions, and cilantro. Shake dressing and pour over the salad; toss to coat. Cover and chill.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
This is great as a salsa with chips or a side to grilled chicken.

 

 

 

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