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Published: Monday, 7/6/2009

Black Bean Salad

4 15-ounce cans black beans, drained

2 15-ounce cans corn, drained

4 roma tomatoes, diced

cup red bell pepper diced

cup diced red onion

cup diced green onion

cup canned pineapple tidbits

2 tablespoons chopped cilantro

1 to 2 jalapenos, seeded and minced

8 tablespoons white vinegar

2 teaspoons cumin

to 1 teaspoon pepper

2 teaspoons sea salt

6 tablespoons honey

Juice of 2 limes

Cook s note: This recipe may be halved.

Mix all ingredients in a bowl and refrigerate for 1 hour.

Yield: 16 to 20 servings

Source: Adapted from a recipe by Guy Fieri

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