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Bean and Corn Salad Recipe

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This bright, easy salad is a colorful dish to serve with tortillas or cornbread.

Directions

Combine all of the bean and corn salad ingredients together in a bowl. May be made 1 to 2 hours prior to serving, if refrigerated.

Container: large, heavy skillet

Prep Time: 10 minutes

Cook Time: 10 minutes

Servings: 4

Enter desired servings:

Ingredients

-		1 cup fresh corn kernels (approximately 2 large ears)
-		1 sweet, red bell pepper, seeded and diced
-		1 large, ripe tomato, seeded and chopped
-		3 tablespoons fresh cilantro (or to taste)
-		1 1/2 tablespoons balsamic vinegar (or to taste)
-		1/2 teaspoon kosher salt (or to taste)
-		15 ounces black beans, drained

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