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Black Bean and Corn Salad

This salad is ideal for picnics.

1/3 cup freshly squeezed lime juice
1/2 cup olive oil
1 garlic clove, minced
1 teaspoon salt
1/8 teaspoon cayenne pepper

2 (15-ounce) cans black beans, rinsed and drained
1 1/2 cups frozen corn, thawed
1 small red bell pepper, seeded and diced
2 medium tomatoes, seeded and diced
6 green onions, with tops, finely chopped
1 fresh hot chili pepper, seeded and finely diced (optional; we used 1 jalapeno)
1/2 cup coarsely chopped fresh cilantro

Put lime juice, olive oil, garlic, salt and cayenne in a small jar. Cover and shake until well mixed. In a salad bowl, combine beans, corn, red bell pepper, tomatoes, green onions, chili pepper and cilantro. Shake the dressing and pour over salad. Toss until well coated. Refrigerate and adjust seasonings before serving.

Preparation: 25 minutes. Makes about 4 cups.

"Black Butte Ranch Cookbook"

Sunday, September 03, 2000

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