Corn and Black Bean Salad with Mexican Vinaigrette
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This marinated salad is bursting with Tex Mex flavors and serves as a healthy alternative to rice and beans.
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INGREDIENTS
frozen corn
black beans
red bell pepper
yellow bell pepper
small red onion
finely chopped cilantro
salt
black pepper
fresh lime juice
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In a large bowl, add the bag of corn, rinsed black beans, chopped peppers, small diced red onion, cilantro, and salt and pepper.
1
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In a mason jar, shake up all of the ingredients to the vinaigrette.
2
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Drizzle the vinaigrette over the corn salad and toss well to combine. Taste for seasoning and allow to marinate until you are ready for dinner.
3
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This recipe keeps fresh for 2 days in the refrigerator.
4
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