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Black Bean & Corn Salad

one 16  ounce can of drained black beans
one 8 ounce can of drained corn kernels
1/4 cup of vinegar
2 tablespoons of oil
1/2 teaspoon EACH salt, sugar, black pepper , cumin, chile powder & cilantro
 

In bowl, stir together a 16-ounce of drained black beans and an 8-ounce drained can of corn kernels. Toss with dressing of 1/4 cup vinegar, 2 tablespoons oil and 1/2 teaspoon EACH salt, sugar, black pepper, cumin and chile powder. Garnish with cilantro. Let flavors marry at room temperature up to one hour or cover and refrigerate overnight.

 

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