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Corn Salad with Cilantro Dressing


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  • Dressing:
  • 2 cups corn (fresh is exceptional, canned is still
  • really good)
  • 1 cup or can of black beans, rinsed
  • 1/2 teaspoon minced garlic
  • 1/4 cup white wine
  • 3/4 cup finely chopped red and green bell pepper
  • 1/2 cup finely chopped red onion
  • 2 tablespoons rice vinegar
  • 2 teaspoons lime juice
  • 2 teaspoons chopped cilantro
  • 1 tablespoon chopped parsley
  • 1/8 teaspoon cayenne (optional)
  • salt and pepper to taste



Step 1

In a medium-sized nonstick frying pan, heat the wine and braise the corn and garlic on medium-high heat until wine is totally evaporated. Toss in the bell pepper and onion and saute for 3 minutes. Remove and let cool.

Combine dressing ingredients and toss with corn and peppers. Best served at room temperature.

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