Black Beans And Corn Salad

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This black bean and corn salad is simple, satisfying and has a delicious combination of flavours. Beans are an excellent source of protein and fiber and provide folic acid. This delicious salad is hearty and low in fat. Black beans and corn salad is a big hit at barbecues


  • 1 lb. dry black beans
  • 3 celery stalks, diced
  • 2 cups frozen corn
  • ½ medium-size red onion, roughly chopped
  • 2 jalapenos, deseeded and thinly sliced (optional)
  • 1/3 cup raw apple cider vinegar
  • 1/3 cup extra virgin olive oil
  • 1/3 cup water
  • 2 garlic cloves, minced
  • 1 tsp. agave nectar
  • 1 tsp. GF cumin powder
  • 1 tsp. sea salt
  • ½ bunch chopped fresh cilantro
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  • Soak beans in cold water overnight. Drain and rinse
  • Place beans into a large pot with salted water and cook over low heat for 2 hours or until beans are tender. Drain and rinse with cold water
  • Cook corn as per package instructions and rinse in cold water
  • Place beans, celery, corn, onion and jalapeno into a large bowl
  • In a separate bowl whisk together apple cider vinegar, olive oil, water, garlic, agave, cumin and sea salt. Pour dressing over the beans and gently mix. Add cilantro and mix one more time. Refrigerate overnight, allowing all the flavours to be absorbed by the beans
  • To serve, bring the salad to room temperature and stir
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