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"The belly rules the mind."--Spanish Proverb

Corn Salad Recipe

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This recipe for Corn Salad, by , is from Back to our Roots, 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!

Contributor:  
Contributor:  
Kathy Bruce

Category:
Category:

Ingredients:  
Ingredients:  
11 oz. shoepeg corn, drained
15 oz. black beans, drained
Red Pepper, chopped (use about 1/3 to 1/2 of one)
1/2 cup chopped tomato
6 green onions, chopped (white only) or use red onion chopped
2/3 cups cilantro
Before serving, chop 2 avocados that have been standing in 2 tbsp. of lime juice
for 10 minutes.

Dressing:
1/4 cup olive oil
1/4 cup red wine vinegar
2 cloves garlic minced
1 tsp ground cumin
salt, pepper

Directions:
Directions:
Combine all above. Refregerate 2 hours prior to serving.

 

 

 

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