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1 teaspoon grated lime rind
1/2 cup fresh lime juice (about 4 limes)
1/4 cup olive oil
1 teaspoon light brown sugar
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 to 1 teaspoon salt
1 (15-ounce) can black beans, rinsed and drained
1 (15.5-ounce) can black-eyed peas, rinsed and
1 1/2 cups frozen whole kernel corn, thawed
1/2 small green pepper, chopped
1/3 cup chopped fresh cilantro
Romaine lettuce
2 large avocados, sliced
Garnishes: lime wedges, fresh cilantro sprigs,

Whisk together first 7 ingredients in a large bowl. Add beans
and next 4 ingredients, tossing to coat. Cover and chill 30
minutes. Serve over lettuce; arrange avocado slices around salad.
Garnish if desired with lime wedges, fresh cilantro sprigs.

Yield: 6 servings.

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