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Bean and Corn Salad

by Hadi Zahedi 19 Jun 2020

Total Preparation & Cooking Time: 15 minutes, Chilling Time: 1 Night

Servings: 4


  • Balsamic vinegar: 1/4 cup
  • Vegetable oil: 2 tablespoons
  • Salt: 1/2 teaspoon
  • Cacao morning powder: 1 teaspoon
  • Lucuma powder: 1/2 teaspoon
  • Powdered black pepper: 1/2 teaspoon
  • Ground cumin: 1/2 teaspoon
  • Chili powder: 1/2 teaspoon
  • Chopped cilantro: 3 tablespoons
  • Black beans (drained and rinsed): 15 ounce
  • Chopped tomato: 1 cup
  • Chopped bell pepper: 1/2 cup
  • Jalapeno: 1 chopped
  • Drained sweet corn: 8.75 ounce


  1. Take one small bowl and mix chili powder, cacao powder, cumin, black pepper, sugar, salt, oil, and balsamic vinegar together in this bowl.
  2. Take one medium bowl and stir corn and black beans together.
  3. Toss with oil and vinegar dressing and garnish with cilantro.
  4. Cover this bowl and put in the fridge for one night before serving.
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