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Print this Recipe    Black Bean 03

Black Bean Salad with Yellow Corn and Red Pepper

2 - 15 1/2-oz. cans black beans, drained and rinsed
1 cup frozen corn kernels
1 red bell pepper
1 bunch scallions
1/3 cup fresh cilantro, chopped
3 tbsp. extra-virgin olive oil
3 tbsp. red wine vinegar
1 small clove garlic, finely minced (optional)
1/4 tsp. salt, or to taste
1/4 tsp. black pepper, or to taste

Pour the beans into a colander. Pour the frozen corn on top of
the beans. Rinse the vegetables with cool tap water. Drain well.
Pour the beans and corn into a 3-quart or larger bowl. Seed and
finely dice the bell pepper and add it to the bowl. Finely chop
the scallions, using all of the whites and enough green tops to
make 1/2 cup. Add them to the bowl. Using kitchen shears or a
knife, chop the cilantro and add it to the bowl. To make the
dressing, pour the olive oil into a 2-cup glass measure. Whisk in
the vinegar, optional garlic, salt and black pepper. Add to the
beans.

Serve at once or chill until ready to serve. Serves 6 generously
as a side dish or 4 as a main dish.

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