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July 2024 | News, Patient News, Recipes, Uncategorized
Recipe adapted from the VGH intern recipe booklet, 2000
Portions: 8 (1 portion = 3/4 cup)
Ingredients
- 2 cups cooked corn kernels
- 1 can (190z/540ml) black beans, drained and rinsed
- 1 sweet red pepper, chopped
- ½ cup chopped celery
- ¼ cup chopped green onion
Dressing
- 3 Tbsp rice or cider vinegar (OR vinegar of choice)
- 1 ½ tsp Dijon mustard
- ¼ tsp granulated sugar
- ¼ tsp ground pepper
- 1 Tbsp vegetable oil
- 1 Tbsp water
Directions
- In bowl, combine corn, black beans, red pepper, celery and onion.
- Dressing: In small bowl, whisk together vinegar, mustard, sugar and pepper. Whisk in oil and water.
- Pour dressing over salad and stir to mix.
**optional: fresh herb such as fresh coriander or fresh basil are a nice flavor addition to this salad.
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