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Black Bean Salad with Corn, Cilantro, and Chili-Lime Vinaigrette
  • 1 (14.5-ounce) can black beans, drained and rinsed
  • 2 tablespoons minced yellow onion
  • 1 ear of corn, boiled and shucked, kernels sliced off
  • 1 jalapeño, finely chopped
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon lime juice from 1 lime
  • 1 tablespoon extra-virgin olive oil
  • ½ tablespoon white wine vinegar
  • ¼ teaspoon ancho chili powder
  • ⅛ teaspoon cumin
  • ¼ cup crumbled corn chips
  • 1 ½ tablespoons minced cilantro leaves and tender stems
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