Recipe by Jen
"This salad is very colorful and includes a very tasty lime dressing."
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fresh lime juice
ground cayenne pepper
2 (15 ounce) cans
black beans, rinsed and drained
1 1/2 cups
frozen corn kernels
avocado - peeled, pitted and diced
red bell pepper, chopped
green onions, thinly sliced
chopped fresh cilantro
Great bean salad! I added much more lime juice, more garlic, a bit more salt and reduced the oil. Plus, I did equal amounts of corn and beans. Also, to avoid "mushiness", I added the tomato and avacado very last, after mixing the dressing in with the other ingredients. I gave it one last toss just before serving to coat the avacado and tomato. Very good!
Good salad but too much oil as written. Decreasiing oil to 1/4 cup still maintains the integrity of the dressing and makes for a healthier salad. Helpful Hints: Grill your corn instead of using frozen, add 1/2 tsp of cumin and please make sure you use FRESH lime juice not the concentrate. Definitely improves the flavor. Salad is best eaten the day it is prepared as the dressing tends to "break down" and lose it's zip over time. Note: Try serving this as a dip with tortilla chips ~ Wonderful!
One of the best recipes on this site. You MUST use fresh lime juice- not that icky stuff in a plastic lime- if you want great flavor. I have made this recipe more times than I can count and there's always half a dozen people at any party who station themselves in front of it and just chow it down all night. Tonight I made it with a little twist- I added 8 oz. of bowtie pasta and doubled the dressing to compenstate. It makes a great southwestern pasta salad! Hit of the party.
This salad is so yummy and super versatile. It’s great by itself, or for a full dinner we like to grill some chicken breasts and throw it all on baked corn tortillas with lettuce for a tostada salad. The only changes to the actual salad we make are that we use finely diced purple onion instead of the green onion and add a bit more spice to the dressing. I’m not a cilantro fan by any means, but I think it’s vital to this salad. I just chop it very fine and use a little less. The only problem I have with this salad is that it doesn’t make the best leftovers. It’s tasty the next day, but the tang of the lime and the cilantro can’t survive the cold of the ‘fridge overnight and it loses it’s ‘zing.’ Definitely the best on the day it's made.
We LOVED this salad! I made this healthier by decreasing the olive oil to a quarter cup and increasing the fresh lime juice to a half cup, and the dressing was perfect. Zippy! I can't wait to dig into the leftovers (it makes tons!!). I can see myself making this a lot.
This is very good! For a lower fat alternative to the oil based dressing - replace all the oil with 3/4 cup tomato juice and add 1/4 tsp. cumin, 1/2 tsp. oregano and half a seeded jalepeno, process until smooth. Either way this is a simple and very delicious recipe. I also add crushed baked tortilla chips. Yum!
This is pretty good, but look at the recipe for avocado salsa by Barbara Vinson. Add a can of beans and fresh cilantro to that one, chop it a little chunky, and you've got two very simmilar recipes. I've tried both, and I like the dressing on Barbara's better...just more flavor.
This salad was very popular at a pot luck dinner I went to last night and I had several requests for the recipe. I liked it too, but thought the taste of the cilantro overpowered the other flavors in the salad. I will make this again for my family but will reduce the cilantro to maybe 1/4 c. and increase the garlic. I also increased the amount of lime juice (to 1/2 c.) and reduced the olive oil (to 1/3 c.)... the olive oil could be reduced even more as other reviewers said.
* Percent Daily Values are based on a 2,000 calorie diet.
Black Bean and Corn Salad II
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 221
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