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Mexican Corn Salad
Mexican Corn Salad

Mexican Corn Salad

40 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
Mexican Corn Salad:
8 Roma tomatoes
2 cucumbers
Cilantro (1 to 2 bunches depending on taste)
1 green bell pepper
2 green onion sets
1 box frozen corn
cans 1 to 2 garbanzo chick peas, drained
Dressing:
2 Tbsp balsamic vinegar
2 Tbsp white wine vinegar
1 tsp oil
1 tsp water
1/16 tsp cayenne pepper
1 tsp chili powder
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Let's Make It
1
Chop all fresh vegetables, mix with frozen corn and drained cans of garbanzo beans.
2
Mix up dressing and pour over vegetables and toss.
3
Have sit in refrigerator for 30 minutes and serve.
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