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Rice, Pinto Bean, and Corn Salad
- 1 cup long-grain rice
- 1 1/2 cups fresh corn kernels (from about 2 ears)
- 2 tablespoons red wine vinegar
- 1 garlic clove, pressed
- 2/3 cup extra-virgin olive oil
- 1 15 1/2-ounce can pinto beans, rinsed, drained
- 2 cups halved cherry tomatoes
- 4 green onions, chopped
- 1 red bell pepper, chopped
- 2 tablespoons chopped fresh oregano
Directions:View on Bon Appetit
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