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This tasty and attractive salad is good for summer picnics and buffets. I have substituted frozen tendersweet corn for the fresh corn. Bring frozen corn just to a boil, then drain immediately and cool under cold water.
Ingredients 2 Cups Fresh Supersweet Corn (From 4 Ears) 1 Can (19 oz.) Black Beans, Rinsed and Drained 1 Large Tomato, Chopped 3 Tbsp. Thinly Sliced Green Onion 2 Tbsp. Chopped Fresh Cilantro 4 Tbsp. Olive Oil 3 Tbsp. Lime Juice 1/2 tsp. Salt 1 tsp. Sugar
Cut kernels from cobs and place in bowl with beans, tomato, green onion and cilantro.
In small bowl, whisk together olive oil, lime juice, salt and sugar until blended. Pour dressing over corn mixture; toss to coat. |
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