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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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black-bean-salad

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.

black-bean-salad-ingredients

Begin by cutting the corn off the cobs.

black-bean-salad-5a

Cut the red bell peppers.

black-bean-salad-2

Rinse the black beans.

black-bean-salad-3

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

black-bean-salad-1

Combine everything in a bowl.

black-bean-salad-6

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

black-bean-salad-6a

Toss and add avocado.

black-bean-salad-7 

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!    

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

By Jennifer Segal

Ingredients

  • 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

Instructions

  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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