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Full Online Book HomeLearning KitchenBeansandgrains - Black Beans - Corn And Black Bean Salad
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Beansandgrains - Black Beans -  Corn And Black Bean Salad Post by :Janet Category :Learning Kitchen Author :Unknown Date :November 2011 Read :2563

Click below to download : Beansandgrains - Black Beans - Corn And Black Bean Salad (Format : PDF)

Beansandgrains - Black Beans - Corn And Black Bean Salad

2 (15 oz.) cans of whole kernel Sweet Corn-drained
2 (16 oz.) cans black beans-rinsed and drained.
1 (10 oz.) can Ro-Tel tomatoes-undrained.
1-2 bunches green onions-sliced.
Cilantro-lots of fresh chopped
1 red or green pepper sliced thin
The juice of 1 lime
Salt to taste
1/4 cup or more of your favorite Salsa or picante' sauce.
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1 tablespoon olive oil 4 garlic cloves, finely chopped 1 large jalapeño chili, seeded, chopped 1/2 teaspoon (generous) ground cumin 2 (15-ounce) cans black beans, rinsed, drained 1 (14 1/2-ounce) can low-salt chicken broth Fresh lime juice Chopped fresh cilantro Heat oil in heavy large saucepan over medium-high heat. Add garlic, chili and cumin and sauté 30 seconds. Add beans and broth and cook 5 minutes, stirring occasionally. Coarsely mash beans with potato masher. Continue boiling until thick, stirring frequently, about 10 minutes. Season to taste with lime juice, salt and pepper. Transfer to bowl. Sprinkle with cilantro and serve.
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Recipe By :Luv to Cook Categories : Vegetarian For crust: 1 1/4 cups all-purpose flour 1 teaspoon ground cumin 1 teaspoon chili powder 1 teaspoon paprika 1/2 teaspoon salt 1 stick (1/2 cup) chilled unsalted butter, cut into bits 2 tablespoons ice water raw rice for weighting shell For filling: 1/2 pound dried black beans, picked over, or 3 cups canned black beans, rinsed and drained 1 bay leaf 1 medium red onion, chopped 2 tablespoons sour cream 1 tablespoon vegetable oil 1 (10-ounce) package frozen corn, thawed 1 red bell pepper, chopped (about 1 cup) 1/2 cup fresh coriander
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