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Corn and Black Bean Salad Recipe

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This recipe for Corn and Black Bean Salad, by , is from The Extended Hargrove Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Friday, August 18, 2006



1 (12 oz) can whole-kernel corn, drained
1 (15 oz) can black beans, drained and rinsed
1 red bell pepper, finely chopped
1/2 c. green onions, diagonally sliced
1/2 c. red onion, chopped
1 clove garlic, minced
1 medium tomato, chopped
1 jalapeno pepper, seeded and finely chopped


3/4 c. Italian salad dressing
3/4 tsp. hot pepper sauce
1/2 tsp. chili powder
1 tbsp. fresh lemon/lime juice
1 tbsp fresh cilantro, chopped

In large bowl, combine salad ingredients. In a jar with tight fitting lid, combine all dressing ingredients and shake well. Pour dressing over salad and refrigerate covered for at least 6 hours.




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