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Mary Coleman
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« Cod with Strawberry Salsa

Black Bean Salad with Cumin and Mint Vinaigrette by Mary Coleman

Easy. Versatile. Tasty. Gets better if stands overnight. Can eat rolled up in a flour tortilla, as a base for nachos, underneath a piece of spicy grilled chicken. Can eat topped with grilled shrimp and a splat of guacamole. Can eat while standing in front of refrigerator with spoon. Your choice. Black Bean Salad with Cumin and Mint Vinaigrette Adapted from The Greens Cookbook by Deborah Madison 2 15 ounce cans black beans, rinsed and drain… (...)

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Tags: Bean, Black, Cumin, Mint, Salad, Vinaigrette

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