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Black Bean and Corn Salad

By: Chef Kevin Keating - Keiser College
By: Chef Kevin Keating - Keiser College

Ingredients

  • 1 1/2 cups Frozen Corn, thawed
  • 1 cup Black Beans
  • 1/2 cup Olive Oil
  • 1 each Lemon, juiced
  • 1 each Orange, juiced
  • 1 teaspoon Cumin
  • 1/2 teaspoon Oregano
  • 1 teaspoon Mint, chopped
  • pinch - Kosher Salt
  • to taste - Fresh Cracked Pepper

    Directions

    Combine corn and beans in a bowl. Set aside.



    In another bowl, combine juices, cumin, oregano and mint with a whisk. Slowly drizzle in the olive oil while whisking.



    Toss corn and beans in the dressing. Season to taste with salt and pepper.
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