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Christian Vegetarian Association Presents:
Take Heart!

Zesty Citrus Summer Salad


3 cans black beans, rinsed & drained

5 ears fresh corn

½ large red onion, peeled & finely diced

30 grape tomatoes, rinsed, drained, & halved

3 large naval oranges, peeled, separated into sections & halved

several handfuls of fresh baby spinach

sweet & spicy paprika pecans (optional)

Cumin-Citrus Dressing:

½ cup olive oil

¼ cup + 2 Tbs. light-colored vinegar

zest from 3 large navel oranges

1-2 tsp. spicy chili sauce

3 cloves garlic

1 tsp. ground cumin

small handful fresh cilantro, leaves & tender stems only, rinsed & allowed to dry

half a small handful of fresh mint, leaves only, rinsed & allowed to dry

coarse sea or kosher salt & freshly ground black pepper (to taste)


- Shuck corn, rub with olive oil, sprinkle with salt and roast at 400 F for about 15 minutes, until a few brown spots appear; once cooled cut corn off the cob.

- Place black beans in large bowl and add corn; add remaining ingredients; gently combine.

- Make the dressing by placing all dressing ingredients in a food processor fitted with a metal blade; process until well combined.

- Drizzle veggies with dressing and mix gently.

- Serve over spinach topped with optional sweet & spicy pecans.

Makes 10-12 servings.

Your question and comments are welcome

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