"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

BLACK BEAN SALAD with Jalapeno Pepper Recipe

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This recipe for BLACK BEAN SALAD with Jalapeno Pepper, by , is from FAMILY RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Sally Smous


1 can (15-oz.) Black beans, rinsed and drained
1 can Mexicorn, drained
1 cup chopped seeded cucumber
8 green onions, chopped
1 green pepper, chopped
1 (4-oz.) jar of pimentos
1 (4-oz.) jar jalapeno pepper wheels (cut in slices), drained
3 Tomatoes, seeded and chopped
1 cup chopped fresh cilantro
3 cups cooked long-grained white rice, cooled

1 lime, juiced
2 Tablespoons olive oil
1 Tablespoon Balsamic vinegar
1 teaspoon pepper
1 teaspoon salt
1 teaspoon ground cumin
teaspoon dried oregano

1 Avocado, peeled, pitted and diced

1. Combine all salad ingredients, (the first 10 ingredients listed) placing them in a large bowl.
2. In a small bowl combine the salad dressing ingredients, (7 listed) and whisk the dressing.
3. Pour over the salad and toss to coat.
4. Cover and refrigerate for a least 1 hour before serving.
5. Before serving add 1 avocado, peeled, pitted and diced.
6. Mix well and ENJOY!




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