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Famous salad Recipe for Windows 8 Crack

My Invisibles 1.4 Keygen incl full Version

5 stars based on 84 votes

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This recipe was inspired by one of my readers, Ellen Koh, who sent me a fabulous Mexican Bean Salad recipe. Over the years, it has become the most popular recipe on my site; it has been pinned over 800,000 times on Pinterest and called “Veggie Crack” because it’s so addictive! I love it for entertaining because it’s festive and you can make it ahead of time — in fact, you should because it gets better and better the longer it sits.  Try serving it with my Grilled Tequila Lime Chicken and Cornbread Muffins.


Begin by cutting the corn off the cobs.


Cut the red bell peppers.


Rinse the black beans.


Chop the cilantro (or leave it out if you don’t like it).


Combine everything in a bowl.


Add fresh lime juice, olive oil, garlic, shallots and seasoning.


Toss and add avocado.


That’s all there is to it. It’s best to let this salad sit in the fridge for a few hours so the flavors can marry. Enjoy!    

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Black Bean Salad with Corn, Red Peppers and Avocado in a Lime-Cilantro Vinaigrette

By Jennifer Segal


  • 2 15-ounce cans black beans, rinsed and drained
  • 3 ears fresh cooked corn, kernels cut off the cob
  • 2 red bell peppers, diced
  • 2 cloves garlic, minced
  • 2 tablespoons minced shallots, from one medium shallot
  • 2 teaspoons salt
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons sugar
  • 9 tablespoons extra virgin olive oil, best quality such as Colavita
  • 1 teaspoon lime zest (be sure to zest limes before juicing them)
  • 6 tablespoons fresh lime juice
  • 1/2 cup chopped fresh cilantro, plus more for garnish
  • 2 Hass avocados, chopped


  1. Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a more chopped cilantro if desired. Serve at room temperature.

Nutrition Information

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  • Per serving (8 servings)
  • Serving size: 3/4 - 1 cup
  • Calories: 464
  • Fat: 24g
  • Saturated fat: 3g
  • Carbohydrates: 52g
  • Sugar: 7g
  • Fiber: 15g
  • Protein: 13g
  • Sodium: 591mg
  • Cholesterol: 0mg

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