"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Corn & Black Bean Salad Recipe

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

Contributor:  
Contributor:  
Linda Elkins

Category:
Category:

Ingredients:  
Ingredients:  
1 can black beans
1 can corn
1 c. cherry tomatoes, diced
1/4 c. cilantro, chopped
1/4 c. lemon juice
1/4 c. extra virgin olive oil
1/2 small onion, diced
1 tsp. balsamic vinegar
1/2 tsp. Himalayan crystal salt
1/2 tsp. ground black pepper

Directions:
Directions:
Drain black beans and corn, and rinse with water. Place the drained beans and corn and remaining ingredients into a large bowl. Gently mix together and chill until ready to serve. To spice up you salad a bit, add 1 tsp. cayenne pepper (or amount to equal your own taste)

Personal Notes:
Personal Notes:
Veteran: Robbie Clark - Navy - Vietnam

 

 

 

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