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Black Bean Salad

salads, tex-mex, beans & legumes

Chili Dressing
1 cup frozen whole kernel corn
1 cup diced jicama
3/4 cup chopped seeded tomato
-- (about 1 medium)
2 green onions (with tops); sliced
2 cans black beans; (15 ounces each)
rinsed and drained
1/4 cup red wine vinegar
2 tablespoons vegetable oil
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1 small clov garlic; crushed

Toss all ingredients in large glass or plastic bowl. Cover and refrigerate at least 2 hours, stirring occasionally. 4 SERVINGS (ABOUT 1 CUP EACH). CHILI DRESSING Mix all ingredients.

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Contributor: Betty Crocker's Low-Fat

Yield: 4 servings

Preparation Time: 0:00

Replacement Dinnerware Service
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