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1/3 cup red wine vinegar
1/3 cup olive oil
3/4 teaspoon salt
1/2 teaspoon pepper
3 garlic cloves, crushed

3 (15-ounce) cans black beans, rinsed and drained
1 (10-ounce) package frozen cut corn, thawed
1 large sweet red pepper, chopped
1 medium green pepper, chopped
1 medium purple onion, chopped
Garnish: chopped fresh parsley, if desired

Marinade: Combine first 5 ingredients; let stand 30 minutes.

Salad: Combine beans and rest of ingredients in a large bowl;
add marinade, tossing to coat. Cover and chill 8 hours. Garnish,
if desired.

Yield: 10-12 servings.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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