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Zesty Corn and Black Bean Salsa with Lime Cilantro Dressing
Ingredients
  • 3 cups cooked, fresh sweet corn kernels (or 1 16-ounce bag frozen sweet corn kernels, thawed)
  • 2 cans (15 ounces each) black beans, drained and rinsed
  • 1¾ cup red onion, diced
  • 1½ cup green onion, chopped
  • 1 very large red bell pepper, diced
  • 2 jalapeno peppers, finely minced
  • 2 cups tomato, diced
  • subheading: Lime Cilantro Dressing:
  • 2 tablespoons extra virgin olive oil
  • ¾ cup fresh lime juice
  • zest of 1 very large lime
  • 1½ tablespoons garlic, finely minced
  • 1 tablespoon ground cumin
  • 1 teaspoon kosher salt
  • ⅔ cup cilantro, chopped
  • subheading: Tips & Notes:
  • Two medium ears of corn yields about 1 to 1¼ cups corn kernels.
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