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Corn & Black Bean Toss Recipe

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This recipe for Corn & Black Bean Toss, by , is from The TTU CDL Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gloria Bell, Wife of President Bell, TTU
Added: Wednesday, January 30, 2008


2 (15 oz) cans golden sweet whole kernel corn, drained
2 (15 oz) cans black beans
1 (14 oz) can hearts of palm, drained and sliced
3 large tomatoes, seeded and chopped
1/2 cup chopped purple onion
1/4 cup minced fresh cilantro
1/4 cup vegetable oil
3 tbsp. lime juice
1 tsp. chili powder
1/2 tsp. ground cumin

Rinse and drain corn and beans. Combine first 6 ingredients in a large bowl. If you used bell pepper, add it with the 6 ingredients. Combine oil and next 3 ingredients, stirring well; drizzle over salad and toss gently. Cover and chill 3 hours.

Personal Notes: This recipe can be served as a salad, salsa or side dish. It will fill a large bowl, approximately 9 cups. If you make it as a salsa, you may want to half the recipe.




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