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Black Bean and Corn Salald Recipe

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This recipe for Black Bean and Corn Salald, by , is from Vicky Cioci's Cookbook, 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!

Janet Niskanen


2 Cups of dried beans or 2 15oz cans (drained)
⅓ cup freshly squeezed lime juice
cup olive oil
1 garlic clove, minced
1 tsp of fine salt
⅛ tsp cayenne pepper
2 ears of corn, kernels cut off or 1 cups frozen(thawed)
1 avacado peeled cut into inch pieces
1 small red bell pepper, cut into inch pieces
2 medium tomatoes, cut into inch pieces
6 green onions, with tops, finely chopped
1 fresh hot chile pepper, minced (optional)
cup coarsely chopped fresh cilantro

Put lime juice, olive oil, garlic, salt and cayenne in a small jar, cover and shake. In salad bowl combine beans, corn, avocado, bell pepper, tomatoes, onions, chile pepper and cilantro. Toss, add sauce and serve.




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