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Becky's Corn & Black bean Salad
Becky's Corn & Black bean Salad

Before you jump to Becky's Corn & Black bean Salad recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.

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We hope you got insight from reading it, now let’s go back to becky's corn & black bean salad recipe. To cook becky's corn & black bean salad you only need 13 ingredients and 4 steps. Here is how you do that.

The ingredients needed to make Becky's Corn & Black bean Salad:
  1. Get 1 can black beans 15 oz
  2. Take 1 cup corn, fresh or frozen and thawed
  3. Provide 1 large, ripe tomato, cut into 1/4 inch dice (about 1 cup)
  4. Get 1 small, red onion cut into 1/4 inch dice (about 1/2 cup)
  5. Use 2 tbsp chopped cilantro
  6. Get 2 tbsp minced garlic
  7. Get 2 tbsp white wine vinegar (or plain white distilled vinegar)
  8. Provide 1/4 cup olive oil, extra virgin
  9. Take 1 tsp chili powder
  10. Use 1/4 tsp ground cumin
  11. Use 1 tsp granulated sugar
  12. Provide 1/2 tsp salt
  13. Get 1/4 tsp ground black pepper
Steps to make Becky's Corn & Black bean Salad:
  1. Place beans, corn, tomato, onion, and cilantro in large bowl. Stir gently to combine.
  2. In small bowl, wisk garlic,vinegar, oil, and seasonings together.
  3. Pour dressing over the bean mixture and toss to coat.
  4. Salad can be kept at room temperature for up to 6 hours.

Her mother is a country music singer, Carole Sturtzel, and her father, Jeff Thompson, was saxophonist for the Strangers. In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese until melted.

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