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© Meredith Corporation. All rights reserved. Used with permission.
Cook frozen corn according to package directions, except omit any salt and margarine or butter. Drain. Rinse with cold water. Drain.
In a mixing bowl, stir together corn, kidney beans, bell pepper, salsa, cilantro, cumin and garlic. Cover and refrigerate for at least 2 hours or up to 8 hours.
To serve, mound corn mixture on 4 plates lined with lettuce (or kale).