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Chipolte Beans and Corn Salad

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Ingredients You'll Need

1 (16 oz.) can each: kidney beans, pinto beans, garbanzo beans, and black Spanish beans
1 can whole kernal corn, drained
3 stalks celery, finely chopped
1/4 c. chopped fresh parsley
1/3 c. garlic olive oil
1 onion, finely chopped
1/4 c. balsamic vinegar
2 tsp minced garlic
1/4 tsp. each: chili powder, cumin
Chipolte hot sauce
Salt and pepper to taste


Drain beans; put into large bowl. Add corn, onion and parsley; toss to mix. Mix remaining ingredients in small bowl. Pour over bean and corn mixture; toss to coat. Refrigerate, covered overnight. Taste and adjust seasonings. Serve at room temperature.

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