Black Bean Salad

This salad is incredibly low in fat, high in fiber, and a breeze to make. Of course, if you’re not a purist, you’ll use canned beans and frozen hominy – although corn kernels, fresh off the cob, are definitely worth the effort.

Cook the beans according to package directions and cool. In a large baking bowl, mix the onion, hominy, beans, tomatoes and pepper. In another baking bowl, whisk vinegar and oil to emulsion. Pour this over the beans and fold in well. Cover and refrigerate for 4 hours.

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