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Southwest Salad

16 ounces pinto or black beans, canned, drained & rinsed
1 cup corn, frozen, thawed
1 cup bell peppers, chopped green or red
1 cup tomato, chopped
3/4 cup red onion, chopped
1/4 cup cilantro, finely chopped
1 jalapeno pepper, finely chopped
4 tablespoons cider vinegar, or other vinegar
1 tablespoon vegetable oil
1 1/2 teaspoons chili powder
1/8 teaspoon sugar

Combine all the vegetables in a medium bowl. In a small bowl,
whisk together the vinegar, oil, chili powder, sugar and salt if
using. Pour over the vegetable mixture. Cover and chill for at
least a half hour so the flavors will blend. Can be refrigerated
for 1 to 2 days ahead if desired. Stir before serving.


Lime and Cumin Vinaigrette

2 tablespoons fresh lime juice
1/2 teaspoon chili powder
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/3 cup vegetable oil

In bowl whisk together first five ingredients. Then add oil in
stream and whisk until emulsified. Makes 1/2 cup

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