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Recipe: Black Bean and Corn Salad

This recipe is great because it's a quick and easy to make and can be made in advance. It's also great for leaving in the fridge for a healthy, filling snack.

We like to keep this in the fridge as a last minute addition to tacos when all you have are the shells, maybe some chicken, and a red bell pepper. If you've cooked the chicken ahead of time, you can literally have tacos for the family in less than 10 minutes.

  • 2 cans (14.5 oz can) black beans, rinsed and drained
  • 1/2 can (14.5 oz can) corn, rinsed and drained
  • 1/4 small red bell pepper, chopped
  • 1/4 small onion, chopped
  • 1/4 C fresh cilantro leaves, chopped
  • 1 lime, juiced
  • 1 tbsp apple cider vinegar (we like Bragg's natural unfiltered Apple Cider Vinegar)
  • salt to taste
In a bowl, combine all ingredients and chill for at least 30 min.

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