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Enjoy the taste of the islands with this delightful fruit, corn and black bean salad. Serve with grilled meats or chicken or take it chilled to your next picnic. Photo credit: Sommer Collier from A Spicy Perspective.
1/4 cup orange juice
2 tablespoons lime or lemon juice
1 tablespoon honey
1 1/2 teaspoons McCormick® Thyme Leaves
1/2 teaspoon McCormick® Cinnamon, Ground
1/2 teaspoon McCormick® Garlic Powder
1/2 teaspoon McCormick® Sea Salt Grinder
1/8 teaspoon McCormick® Red Pepper, Ground
2 cups cubed nectarines or peaches (about 3 medium)
3 ears fresh corn, grilled and kernels cut from cob (2 cups)
1 can (15 ounces) black beans, drained and rinsed
1/4 cup finely chopped celery
Mix orange juice, lime juice, honey, thyme, cinnamon, garlic powder, sea salt and red pepper in large bowl until well blended. Add nectarines, corn, beans and celery; toss to coat well. Cover.
Refrigerate at least 1 hour to blend flavors. Toss before serving.
Substitute 2 cups frozen corn, thawed, for the grilled corn.
(Amount per serving)