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Full Online Book HomeLearning KitchenBeansandgrains - Salad - Black Bean And Corn Salad
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Beansandgrains - Salad -  Black Bean And Corn Salad Post by :arild24 Category :Learning Kitchen Author :Unknown Date :November 2011 Read :2240

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Beansandgrains - Salad - Black Bean And Corn Salad

3 cans black beans (Goya brand black bean soup)
1 can drained corn
3 Roma tomatoes coarsely chopped
fresh cilantro
juice from 3 limes
1/2 red onion, coarsely chopped
salt and pepper
cumin


Drain one can of the beans and put all three into a large bowl. Add the remaining ingredients. Serve with tostada chips.

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Beansandgrains - Salad -  Black Bean And Corn Salad By Meryl Beansandgrains - Salad - Black Bean And Corn Salad By Meryl

Beansandgrains - Salad -  Black Bean And Corn Salad By Meryl
2 cups cooked or canned black beans, rinsed and drained 2 cups fresh corn kernels, blanched and drained well OR 2 cups canned corn, unsalted and sugar-free 2 tomatoes, diced 1/2 sweet red pepper, diced 1/2 green pepper, diced 4 green onions, sliced 3 Tablespoons minced cilantro 2 Tablespoons red wine vinegar 3 Tablespoons olive oil 1/2 teaspoon ground cumin 1/8 teaspoon red pepper flakes Salt and freshly ground pepper to taste Combine all ingredients in a large bowl about 1 hour before serving time to allow flavors to blend. Adjust salt and pepper seasoning. Makes 5 to 6 cups.
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Beansandgrains - Salad -  Black Bean-jicama Salad Beansandgrains - Salad - Black Bean-jicama Salad

Beansandgrains - Salad -  Black Bean-jicama Salad
3 C cooked black beans (from scratch or canned, rinsed and drained) 2 tomatoes, chopped 1 C diced jicama 2 red peppers, finely chopped 1 C yellow corn (off the cob or frozen) 3 jalapeno peppers, chopped (for less heat, remove the seeds) 3 cloves garlic, minced 2 tablespoons chopped cilantro 1 tablespoon cumin 1 tablespoon olive oil 3 tablespoons lime juice 1 tablespoon red wine vinegar Makes 8 Servings, 1 Cup Each Prep Time: 25 Minutes Chill: 2 Hours In a large salad bowl, combine all the ingredients. Cover and refrigerate for at least 2 hours. Exchanges: 2 1/2 starch;
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