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posted: 9/12/2012 6:00 AM

Black Bean, Corn and Tomato Salad with Lime Vinaigrette

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  • Mary Miske made shredded beef mole tostadas with plantain guacamole and corn, tomato and black bean salad. She stuffs the salad inside a seeded poblano pepper half.

       Mary Miske made shredded beef mole tostadas with plantain guacamole and corn, tomato and black bean salad. She stuffs the salad inside a seeded poblano pepper half.
    Paul Valade | Staff Photographer

 

2 cans (15 ounces each) black beans, rinsed and drained

4 ears corn, grilled or boiled, and kernels removed

2 cups fresh tomatoes, chopped

2 small red onion, diced

cup chopped fresh cilantro

Vinaigrette

4 tablespoons olive oil

2 tablespoons apple cider vinegar

2 teaspoons grated lime zest

4 tablespoons fresh lime juice

teaspoon salt

teaspoon ground cumin

teaspoon chili powder

teaspoon black pepper

2 cloves garlic, minced

In a bowl, combine black beans, corn, tomatoes, red onions, and cilantro.

Add vinaigrette ingredients to a separate bowl or jar and stir or shake to combine. Pour vinaigrette over black bean mixture; toss to mix well.

Serves six.

Mary Miske

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