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Home > NewsPatient NewsRecipesUncategorized > Melanie’s Black Bean & Corn Salad

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

  1. In bowl, combine corn, black beans, red pepper, celery and onion.
  2. Dressing: In small bowl, whisk together vinegar, mustard, sugar and pepper.  Whisk in oil and water.
  3. 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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