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Black Bean And Corn Salad II
SUBMITTED BY:
Jen
PHOTO BY:
What a Dish!
"This salad is very colorful and includes a very tasty lime dressing."
RECIPE RATING:
Read Reviews
(469)
Review/Rate This Recipe
PREP TIME
25 Min
READY IN
25 Min
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1/3 cup fresh lime juice
1/2 cup olive oil
1 clove garlic, minced
1 teaspoon salt
1/8 teaspoon ground cayenne pepper
2 (15 ounce) cans black beans, rinsed and drained
1 1/2 cups frozen corn kernels
1 avocado - peeled, pitted and diced
1 red bell pepper, chopped
2 tomatoes, chopped
6 green onions, thinly sliced
1/2 cup chopped fresh cilantro (optional)
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DIRECTIONS
Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.
In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.
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REVIEWS
Reviewed on Aug. 30, 2003 by MOMMYMICHELLE
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MOMMYMICHELLE
Aug. 30, 2003
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!
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33 users found this review helpful
Great bean salad! I added much more lime juice, more garlic, a bit more salt and reduced the...
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Reviewed on Jan. 14, 2004 by HAWAUD
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HAWAUD
Jan. 14, 2004
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.
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28 users found this review helpful
This salad is so yummy and super versatile. It’s great by itself, or for a full dinner we like...
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Reviewed on Jan. 24, 2003 by
GINNYG
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GINNYG
Jan. 24, 2003
Great salad! I served this with homemade tamales and husband raved! Will definately make again...
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18 users found this review helpful
Great salad! I served this with homemade tamales and husband raved! Will definately make...
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Reviewed on Jun. 17, 2006 by BINDERSBEE
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BINDERSBEE
Jun. 17, 2006
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.
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16 users found this review helpful
One of the best recipes on this site. You MUST use fresh lime juice- not that icky stuff in a...
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Reviewed on Jul. 20, 2004 by
LIZCANCOOK
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LIZCANCOOK
Jul. 20, 2004
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.
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13 users found this review helpful
We LOVED this salad! I made this healthier by decreasing the olive oil to a quarter cup and...
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Reviewed on Jan. 24, 2003 by
SLJ6
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SLJ6
Jan. 24, 2003
This is the best cold bean salad recipe ever!! I made it this weekend for a birthday party and got rave reviews. Everyone wanted the recipe. I used frozen white corn instead of yellow. I agree with other reviewers of this recipe....the cilantro is key....dont omit....the flavors are incredible. There was enough dressing, so it wasn't dry at all...and it was a very "fresh" tasting salad. Will make over and over....perfect bbq side dish!
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13 users found this review helpful
This is the best cold bean salad recipe ever!! I made it this weekend for a birthday party and...
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Reviewed on May 16, 2003 by CKGASKILL
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CKGASKILL
May 16, 2003
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!
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10 users found this review helpful
This is very good! For a lower fat alternative to the oil based dressing - replace all the...
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Reviewed on Apr. 14, 2004 by
DARLA C.
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DARLA C.
Apr. 14, 2004
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.
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9 users found this review helpful
This is pretty good, but look at the recipe for avocado salsa by Barbara Vinson. Add a can of...
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Reviewed on Nov. 13, 2003 by SPROUT94
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SPROUT94
Nov. 13, 2003
I thought the original recipe was okay, but feel that the cilantro, an acquired taste, was overpowering. However, I LOVED the dressing. I sauteed shrimp in it, then poured it over fresh spinach fettucine with grated grana padano cheese. Exquisite!
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9 users found this review helpful
I thought the original recipe was okay, but feel that the cilantro, an acquired taste, was...
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Reviewed on Aug. 30, 2003 by
Diana S.
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Diana S.
Aug. 30, 2003
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.
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9 users found this review helpful
This salad was very popular at a pot luck