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Corn and Black Bean Salad
Corn and Black Bean Salad

Corn and Black Bean Salad

5 Hr(s) 10 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 bag (16 oz.) frozen corn kernels, thawed and drained of excess liquid, or 2 cups fresh corn kernels
1 can (15.25 oz.) black beans, drained and rinsed
1/4 orange bell pepper, chopped
1/4 red sweet pepper, chopped
2 green onions, trimmed, white and green parts, finely chopped
1/2 pint grape tomatoes, quartered
5 Thai basil leaves, finely chopped (optional)
1/2 lime, juiced
1/2 tsp black pepper
1 tsp sea salt
1/4 cup Kraft Tuscan House Italian Dressing and Marinade, or to taste
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Let's Make It
1
Thaw and drain frozen corn or remove fresh corn kernels from cob; place in medium mixing bowl. Drain and rinse black beans; add to bowl.
2
Chop peppers, green onions, grape tomatoes, and finely chop Thai basil, if using. Add lime juice and mix well. Season with black pepper and sea salt and add Italian dressing. Mix thoroughly.
3
Cover and refrigerate for at least 5 hours or overnight. Toss lightly and serve.
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