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Mexican Bean Salad

Reviewed: Apr. 12, 2013
Delicious! Here are the minor changes I made: I only used a little over 1/8 of the olive oil and vinegar (I used white balsamic, as I had it on hand). I found this to be more than enough coating. Granted, I only used half of the red pepper and a bit less than an entire red onion. I also only used 1 tbsp sugar, instead of two. I didn't measure the lime, lemon or spices, and probably used a bit more acid than called for. I also left out cilantro and dash of hot sauce and instead added about 3/4 of a jalapeno! Everyone loved it!
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