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Rachael Ray's 30-Minute Healthy Recipes

Black Bean n' Corn Tri-Color Salad

Ingredients

* 2 tablespoons olive oil
* 2 tablespoons lemon juice
* 1 can black beans, rinsed & drained
* 1 can whole kernel corn, rinsed & drained (may substitute frozen, thawed)
* 1/4 cup chopped red onion
* 1 rib celery, chopped
* 10 cherry tomatoes (halved)
* 2/3 cup crumbled feta cheese
* 1 clove garlic, minced
* 1 tablespoon fresh cilantro, minced
* 1 teaspoon dried oregano
* 1 teaspoon salt

Directions

1. Whisk together olive oil and lemon juice in a large serving bowl.
2. Add all remaining ingredients and gently mix.
3. Cover and refrigerate 6-8 hours before serving.

Story

Talk about a full-meal-deal! I wouldn't be surprised to find the kitchen sink in there! This is a salad that should be served as a dinner during the summer months or a lunch any time. Black beans are an excellent source of protein, but if you want to serve this salad with meat or poultry, try a grilled chicken breast simply seasoned as the salad is plenty spicy enough. Enjoy!

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