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chicken recipe
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CORN SALSA |
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Vegetarean |
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3 C. fresh corn kernels blanched for 3 minutes
15 ounce canned black beans rinsed and drained
5 each scallions, thinly sliced
1 medium red bell pepper cored, seeded and diced
1 medium jalapeno pepper, cored, seeded and finely diced
1/3 C. rice wine vinegar
1 Tbsp. Dijon mustard
1 Tbsp. olive oil
2/3 C. finely chopped cilantro
Tabasco
1 pinch cayenne
salt
freshly ground pepper |
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In a large bowl, combine the corn, beans, scallions, red pepper, and jalapeno pepper. Set aside. In a small bowl, whisk the vinegar and mustard. Pour the oil by drops, whisking constantly. Add the cilantro and season with Tabasco, cayenne, and salt and pepper to taste. Whisk until well combined. Drizzle the vinaigrette over the corn and toss until well combined. Refrigerate for at least 2 hours before serving. |
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