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Corn and Black Bean Salad Recipe

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

Contributor:  
Contributor:  
Nancy Skinner

Category:
Category:

Ingredients:  
Ingredients:  
1/2 bag (16-oz size) Cascadian FarmŽ frozen organic sweet corn (1 3/4 cups)
2 cans (14.5 oz each) Muir GlenŽ organic plain or fire roasted diced tomatoes, drained
1/2 cup ProgressoŽ black beans (from 15-oz can), drained, rinsed
1/4 cup chopped red onion
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon vegetable oil
1/2 teaspoon coarse salt (kosher or sea salt)
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1 clove garlic, finely chopped
1 avocado, pitted, peeled and chopped

Directions:
Directions:
Cook corn as directed on bag. Rinse with cold water; drain.

In large bowl, stir together corn and remaining ingredients except avocado. Refrigerate until ready to serve, at least 1 hour.

Stir in avocado just before serving.

 

 

 

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