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Black Bean And Corn Salad – Spicy Mexican

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Ingredients

Adjust Servings:
2 (15 ounce) cans rinsed & drained black beans
3 ears corn on the cob
3 - 4 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1 chopped red pepper
2 chopped and seeded tomatoes
3 minced jalapeno peppers, seeds removed

Nutritional information

315.7
Calories
95 g
Calories From Fat
10.7 g
Total Fat
1.6 g
Saturated Fat
0 mg
Cholesterol
398.6 mg
Sodium
47.6 g
Carbs
14.4 g
Dietary Fiber
5.7 g
Sugars
12.7 g
Protein
225 g
Serving Size

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Black Bean And Corn Salad – Spicy Mexican

Features:
    Cuisine:

    Delish!

    • 45 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Black Bean and Corn Salad – Spicy Mexican Salad/Side Dish,A spicy, crisp, fresh vegetable salad. This salad should be made several hours before it is served….to marinate the vegetables and blend the flavors. I personally don’t cook the corn I cut from the cobb, just a personal preference. If corn isn’t in season a good quality frozen corn is a perfect substitution – I don’t even defrost it! The produce you use should be top quality for a superior result.,Delish!


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    Steps

    1
    Done

    Cook Corn in Boiling Water to Cover 5 Minutes; Drain and Cool. Cup Corn from Cob.

    2
    Done

    Whisk Together Lime Juice and Next 4 Ingredients in a Large Bowl. Add Corn, Black Beans, and Remaining Ingredients; Toss to Coat. Cover and Chill 2 Hours.

    Avatar Of Darcy Hendrix

    Darcy Hendrix

    Plant-based pioneer exploring the world of vegan and vegetarian cuisine.

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