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Published: Tuesday, 7/6/2004

Black Bean Salad

1 red bell pepper, diced

1 green bell pepper, diced

1 orange bell pepper, diced

1/2 cup diced red onion

1 15.2 ounce can corn, drained

1 clove garlic, minced

1 teaspoon cilantro

1/4 cup olive oil

4 tablespoons red wine vinegar

1 teaspoon lime juice

1 15-ounce can black beans, rinsed and drained

In a large bowl, combine peppers, onion, corn, garlic, and cilantro. Add olive oil, vinegar, lime juice, and salt and pepper to taste. Add black beans and toss well. Refrigerate until cold. Serve with tortilla chips.

Yield: 6 to 8 servings

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