Black Bean and Corn Salad (or Salsa) Recipe

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Easy, festive, and nutritious, this tasty combination of ingredients can be served as a terrific salad or a lively salsa.
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  • 30 ounces canned black beans, drained and rinsed
  • 15 ounces canned chopped tomatoes, drained
  • 2 cups frozen corn
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup onion, finely chopped
  • 1/4 cup fresh lemon juice (approximately 1-2 lemons)
  • 1/4 cup red wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon cumin
  • 1 1/2 tablespoons olive or canola oil
15 mins
  • Place corn in a strainer. Pour boiling water over corn, drain, and cool.
  • In a serving bowl, add corn, black beans, tomatoes, onion, and cilantro.
  • In a small bowl, whisk together fresh lemon juice, vinegar, mustard, cumin, and oil.
  • Pour over bean mixture. Cover and refrigerate until ready to serve.
  • Serve over a bed of lettuce or as salsa.
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