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Mexican Black Bean and Corn Salad
Ingredients
  • 1 (15 oz.) can black beans, drained and rinsed
  • 2 cups corn kernels, fresh from 2 ears fresh corn (raw), or frozen and thawed
  • 1 red bell pepper, seeded, and diced
  • ½ cup cilantro, chopped
  • ½ to 1 jalapeño, seeded and diced
  • ⅓ cup red onion, diced
  • 2 Tbsp Cotija cheese
  • 1 ripe but firm small avocado, pitted and diced
  • 2 Tbsp roasted and salted pepitas, optional
  • subheading: Dressing Ingredients:
  • ¼ cup fresh lime juice
  • 1 Tbsp avocado or olive oil
  • 1 medium garlic clove, minced
  • ½ tsp cumin
  • ½ tsp salt
  • Pinch ground black pepper
Steps
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