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Friday Feast: Cold Corn and Bean Salad

April 15, 2011

Imagine the most colorful cold salad, and here’s the recipe for it. I’ve used this trusty mix for many events… it could probably even be used as a salsa. To me, it screams, “Hellllooooo, Spring!”

Cold Corn and Bean Salad


15 oz can black beans, rinsed and drained

15 oz can corn

2 medium tomatoes

1-2 green bell peppers

1 red bell pepper

1/2 cup red onion

1/3 cup lime juice

1/3 cup olive oil

1/3 cup chopped parsley

1 tsp salt

1/2 tsp cumin

1/2 tsp chili pepper/seasoning

  • Coarsely chop all the veggies.
  • Mix lime juice, olive oil, salt, chili pepper and cumin together, and then sprinkle over veggies.
  • Refrigerate for serving.

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