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Corn, Tomato and Black Bean Salad
1 cup fresh corn kernels
16 oz can black beans rinsed and drained
2 large ripe tomatoes seeded and coarsely chopped
1 small onion finely diced
2 jalapeno peppers seeded and finely diced
2 tablespoons fresh lime juice
2 tablespoons extra virgin olive oil
1 1/2 teaspoons salt
freshly ground black pepper to taste
1/4 teaspoon ground cumin
1/8 teaspoon dried oregano
chopped fresh cilantro to taste (optional)

Combine all ingredients in serving bowl. Stir gently and let stand 50 minutes before serving.

The first time I made this people ate it like a salsa, dipping it out with chips, so that is how I always serve it now. Best made with garden fresh veggies.

 

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