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Fresh Corn Salsa
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This fresh-tasting salsa gets even better after a day in the refrigerator.  
serves 6


2 ears of fresh corn, cooked and corn sliced from cob
1 small cucumber, chopped
1 cup red bell pepper
1/2 cup cherry tomatoes, halved
2 green onions, thinly sliced
15-ounce can black beans, rinsed and drained
2 tablespoons lime juice
3 tablespoons olive oil
1 tablespoon rice vinegar
1 teaspoon sugar
1/2 teaspoon cumin
Freshly ground black pepper to taste
1/2 cup cilantro, chopped

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  • I'm a dairy free recipe!
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  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
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1. Mix together corn, cucumber, red pepper, tomatoes, green onions and black beans in a large bowl. Set aside.
2. In a small bowl whisk together lime juice, olive oil, rice vinegar, sugar, cumin and pepper.
3. Add lime juice mixture to vegetables, top with cilantro and mix well. Serve as a side dish or as a topping for salmon or a burger.

Per serving: 126 calories, 6g fat, 1g sat fat, 15g carbohydrates, 4g protein, 170mg sodium, 4g fiber

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