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Black Bean & Corn Salad Recipe

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This recipe for Black Bean & Corn Salad, by , is from 50 YEARS OF FRIENDSHIP, FOOD, & FUN, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carolyn Gilliam
Added: Sunday, January 23, 2011


1 can (19 oz.) black beans
1 can (11 oz.) Mexicorn
16 cherry tomatoes, halved
3 scallions, chopped ( c.)
1 small jalapeno
2 T. vinegar
2 tsp. oregano, or tsp. dried
1 tsp. ground cumin
tsp salt
⅛ tsp. pepper
1 T. olive oil

In serving bowl, combine beans (drained and rinsed), corn (drained and rinsed), tomatoes and scallions. In small bowl, combine jalapeno (seeded and diced), vinegar (apple cider preferably), oregano, cumin, salt, and pepper until salt dissolves; slowly whisk in oil until mixture thickens slightly. Pour dressing over all vegetable mixture; toss to combine. Let set for several hours or overnight. Makes 6 servings.




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