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Mexican Bean Salad
March 09, 2003

This was excellent! However, two peppers is entirely "two" is more than plenty. And be sure to use fresh or frozen corn, not canned. Canned corn has no texture and does nothing for the salad. I subbed balsamic vinegar for the red wine vinegar...very good. Way more than enough dressing...cut it down to 1/4 cup oil and 1/4 cup vinegar, but keep the rest of the ingredients as stated for marvelous flavor. Add some minced jalapenos for spice!

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