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- Side One - Cut Out Below -
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Black Bean Salad

  • 2 -15 oz. cans black beans - drain and rinse in colander
  • 1-15 oz. can corn - drain and rinse in colander
  • 1 red sweet pepper - wash and dice into small pieces
  • 12 oz. celery hearts (1 medium bunch) - wash and dice into small pieces
  • 2 bunches green onions (white and green parts) - wash and slice
  • 1/2 - 3/4 cup chopped fresh cilantro - wash and pat dry with paper towel before chopping
  • 8-oz bottle Annie's Natural Cilantro and Lime Vinaigrette salad dressing

 

 

- Side Two- Cut Out Below -
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Black Bean Salad (cont.)

Directions:

  • Mix all together.
  • Chill and serve.

Servings: Makes ~8-1/2 cup servings.

Serve with anything Mexican.

Leftovers can be used as filling for pita sandwiches, tortilla or lavash bread roll-ups, mixed with tossed salad as ideas for lunch during the week.