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NOV 2009 – Corn and Black Bean Salad

by

recipeofthemonth

INGREDIENTS:

2 cups fresh corn kernels (about 4 ears)
1 cup diced red bell pepper (about 1 large)
1/2 cup thinly sliced green onions
1/2 cup chopped fresh cilantro
1 (15-ounce) can black beans, rinsed and drained
1/4 cup red wine vinegar
1 teaspoon sugar
2 teaspoons canola oil
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon freshly ground black pepper
Dash of salt

INSTRUCTIONS:

Combine corn, bell pepper, onions, cilantro, and beans in a medium bowl.

Combine vinegar and remaining ingredients in a small bowl.

Drizzle vinegar mixture over corn mixture; toss well. Cover and chill 30 minutes.

Yield:


10 servings (serving size: 1/2 cup)

Cooking Light, AUGUST 2006