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Black Bean and Corn Salad

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corn-and-blackbean-salad.jpgSo I made this for Cinco De-Mayo… It has taken me this long to get the recipe up on here.  This recipe was originally a salad recipe, but I think it is a fantastic alternative to salsa.  The original calls for fresh corn and lots of it. I will try it again in the summer when it is readily available. 

Dressing
6 Tbsp. Olive Oil
2 Tbsp. fresh lime juice
1 Tbsp. red wine vinegar
1 Jalapeno chopped (leave seeds in for more heat)
1 clove garlic minced
1/2 tsp. cumin
1/2 tsp. salt
1/4 tsp. pepper

1 can corn, drained( I used a Green Giant Fancy Corn)
1 Can Black Beans, drained
6 scallions chopped
2 Tbsp. fresh cilantro

Mix dressing ingredients in bowl. Mix corn, beans, scallions, and cilantro together. Toss with dressing.

The dressing seems to marinate and flavors meld better if you make ahead and refrigerate, but not necessary.

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About heylaydee

An average cook, an enthusiasm for experimenting and trying new things, is the reason for this blog. That and I found myself in the “empty nest” syndrome and needed an outlet. So I picked up the camera that was collecting dust, got out the pile of recipes, contacted friends and family for their favorites and starting cooking again. What could be better than a glass of wine, a hot stove, and creativity? Come along for the ride. I will be blogging about food, family, and anything else that inspires me.

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