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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Southwestern Black Bean Salad Recipe

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This recipe for Southwestern Black Bean Salad, by , is from THYME TO COOK, 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:  
Jan owens

Category:
Category:

Ingredients:  
Ingredients:  
1 can black beans, rinsed and drained
1/2 cup red onion, finely chopped (optional)
1 cup chopped roasted red pepper
1/2 cup thawed frozen corn kernels
1/2 cup chopped fresh cilantro
1 finely chopped tomato
1 seeded and chopped jalapeno pepper
4 tsp. lime juice
4 tsp. olive oil, 5 PP
2 garlic cloves, minced
1/2 tsp salt
pinch black pepper

Directions:
Directions:
Toss together all ingredients in serving bowl until well mixed. Serve at once or cover and refrigerate up to two days. Serve with chips.

Personal Notes:
Personal Notes:
Served at several weddings/parties for appetizers when I was catering. It is very pretty served in a clear bowl.

 

 

 

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