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Source: Stop and Smell the Rosemary

Black Bean Salad
This hearty salad is easy to make.
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Serves: 6-8
Prep Time: 10 minutes
Cook Time: 0 minutes
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2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
3 to 4 tablespoons fresh lime juice
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 cans (15 ounces each) black beans, drained and rinsed
kernels of three ears cooked corn
1/4 cup chopped fresh cilantro
1 small red onion, chopped
1 avocado, pitted, peeled, and chopped
2 large tomatoes, peeled, seeded, and chopped
2 fresh jalapeno peppers, seeded and minced




Whisk olive oil, vinegar, lime juice, salt, and pepper until combined. Set aside.

Combine black beans, corn, cilantro, onion, avocado, tomatoes, and jalapenos in a large serving bowl. Toss salad gently to mix. Pour dressing over salad and toss gently to coat.


May substitute a 10-ounce package of frozen corn, cooked and drained, for fresh corn.


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