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  • Toni

    blackbeansalad by heidi shenk, via Flickr Santa Fe Black Bean Salad 2 15 ounce cans of back beans, rinsed and drained 2 cups whole kernel corn 1 small onion, diced 4 garlic cloves, minced 2 tsp chili powder 1 tsp ground cumin 2 Tbsp lemon juice 2 Tbsp chopped cilantro 1 tsp salt 1 avocado, diced 1 tomato, diced Combine and toss ingredients, adding avocado and tomato right before serving. Serve with tortilla chips or on a bed of romaine lettuce.

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