Recipe by Pam Garrison
"This very refreshing salad also works well as an addition to traditional tacos and quesadillas."
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1 (15 ounce) can
black beans, rinsed and drained
1 (15 ounce) can
garbanzo beans, drained
frozen corn kernels
jalapeno peppers, seeded and minced
red bell pepper, diced
chopped fresh cilantro
roma (plum) tomato, diced
fresh lime juice
ground black pepper
salt to taste
Mmm, mmm good! I had to make substitutions since I made this at the spur of the moment and had to use what was handy! I subbed a can of pintos for garbanzo beans, a can of diced tomatoes with chiles instead of fresh, and basil for the cilantro. Less oil and more lime juice, just as a personal preference. I have a girlfriend who makes something similar, only with Italian dressing and this beats hers...no contest.
A little too sweet for us. We prefer the flavors in Black Bean and Corn Salad II.
really yummy! I made this as a side for a chicken breast cooked in lime and butter, and then served with warm tortillas.
This salad is sooooo good. Its hard to believe it is sooooo healthy too.
Great recipe! Followed the recipe exactly and couldn't be happier. Cannot wait to make this again. Really like the hint of heat that the jalapenos provided. Quick and easy. I also used canned corn instead of frozen.
Delicious and beautiful to look at! I used more Romas (five) and much more cilantro (my fav!). I also reduced the amount of olive oil in the dressing but increased the amount of lime juice. Thanks for sharing!
Agree with other reviewers - great salad! I used less jalepeno's and more cilantro. Yum!!
Followed the recipe exactly (except for the jalapenos - only bc I didn't have any, though I bet they would have been good) and was pleasantly surprised. Will definitely make again. Nice side to any Mexican entree!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
Calories from Fat: 153
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