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Fresca Santa Fe Salad

One can black beans

One can kidney beans

1/2 yellow bell pepper chopped

1/2 green bell pepper chopped

1/2 sweet onion chopped

2—3 stalks celery chopped

2 cloves marinated garlic finely chopped

5 to 6 green olives chopped

1/2 small bag frozen sweet corn

Crumbled Feta cheese

Ascalano, Sevillano, House Blend EVOO or Fresh Garlic also works well

Aged Italian White or Aged Traditional Balsamic

French sel Gris sea salt

Freshly ground black pepper

Cook frozen corn until just hot and drain.

Combine all vegetables.

Drizzle olive oil and balsamic to taste and mix.

Sprinkle with sea salt and pepper.

Chill for an hour and then leave at room temperature for 15 minutes before serving. Serve with hearty Artisan bread.


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