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“In '1,000 Mexican Recipes' by Marge Poore”
READY IN:
24mins
YIELD:
3 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large pot of boiling water, cook the corn until just tender, 3-4 minutes.
  2. Cool under running water.
  3. With a sharp knife, cut the kernels off the cobs.
  4. Put the corn kernels in a large bowl; mix in black beans, tomato, onion, jalapeno, cilantro, lime juice, oil, and cumin.
  5. Season to taste with salt.
  6. Serve within 4 hours, cold or at room temperature.

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