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BLACK AND GOLD SALAD

"I confess, this recipe has not gone to a tailgate party," writes Betsy Miller of Beaver Falls. "I acquired it recently at a Chef's Choice program at Johnson & Wales University and made some of my own modifications. This salad is attractive, sweet, easy and healthy."

4 cups cooked black beans (we used two 15.5-ounce cans, drained and rinsed well)
2 cups cooked whole kernel corn, fresh is best (we used a 15.25-ounce can Green Giant, drained)
1 cup tomato, chopped and seeded
1/2 cup chopped fresh cilantro
1/2 cup diced red pepper
1/2 cup sliced green onions
4 teaspoons lime juice
4 teaspoons olive oil
2 teaspoons maple syrup
1 teaspoon ground cumin
Pinch chili powder
Hot sauce or chopped jalapenos to taste, optional

Combine all ingredients and let sit overnight or at least several hours. Serve at room temperature on shredded romaine or red lettuce or a combination of both. Serves 10 to 12.

Tester's note: Of the five dishes we tested, this tied for No. 1 with my group of six samplers.

Betsy Miller, Beaver Falls

Tested by Nancy Anderson.

Thursday, September 20, 2001

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