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Corn, Black Bean and Fire-Roasted Tomato Salad
- 1-16 ounce bag frozen sweet corn
- 1-28 ounce can fire-roasted diced tomatoes, drained
- 1-14 ounce can black beans, drained and rinsed
- 1 small red onion, diced
- 3 tablespoons chopped fresh cilantro
- Juice of one lemon
- 1 tablespoon olive oil
- 1/2 teaspoon cumin
- 1 clove garlic, minced
- Salt and pepper, to taste
- 1 avocado, diced
Directions:View on Back to Her Roots
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