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Black Bean and Corn Salad
16 ounces black beans, cooked
8 ounces canned corn
1/4 cup vinegar
2 tablespoons oil
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon black pepper
1/2 teaspoon cumin
1/2 teaspoon chili powder
In bowl, stir together a 16-ounce of drained black beans and an 8-ounce
drained can of corn kernels. Toss with dressing of 1/4 cup vinegar, 2
tablespoons oil and 1/2 teaspoon EACH salt, sugar, black pepper,cumin and
chile powder. Garnish with cilantro. Let flavors marry at room temperature
up to one hour or cover and refrigerate overnight.
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