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Pinto Bean and Corn Salad


My pal Larry Gober has a new salad to share. He writes: Steve, this is the new salad that I have made for Roxana. It is very easy to make, I had some leftover beans from the night before to use up. This is what I had for dinner last night with a chunk of no-knead bread that I made yesterday. I dished it up over some spinach to make a full meal. I used Penzey's ground red chipotle pepper.


Pinto Bean and Corn Salad

2 cups cooked Rancho Gordo pinto beans
1 cup fresh corn kernels (about 2 ears) or thawed frozen corn
1 red bell pepper, finely chopped
4 green onions, finely chopped
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/2 teaspoon ground cumin
1/8 teaspoon ground red pepper (ground chipotle pepper or ground ancho peppers also works and will give a nice flavor)

1. Combine beans, corn, bell pepper and onions in large bowl.

2. put lemon juice in a small bowl. Stir in salt, mustard, cumin and red pepper. Drizzle over bean mixture; toss to coat. Cover; refrigerate 2 hours. Serve on lettuce leaves, if desired.

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