"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Corn and Black Bean Salad Recipe

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This recipe for Corn and Black Bean Salad, by , is from The Heffernan Family Cookbook Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Wojnas
Added: Wednesday, October 31, 2007

Category:
Category:

Ingredients:  
Ingredients:  
6 ears of fresh corn
2 15oz can of black beans, rinsed
container of cherry tomatoes
2 stalks of celery
1 cup fresh parsley
3 scallions
1/2 cup olive oil
juice of 2 limes
salt
pepper

Directions:
Directions:
Cook corn. Cut kernels off cob. (Could use frozen or canned corn but fresh is far better.)
Slice cherry tomatoes in half, vertically.
Slice scallions.
Chop celery and parsley.
Combine all ingredients.
Salt and pepper to taste.

Number Of Servings:
Number Of Servings:
12-15
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Can be made the day before but do not add tomatoes until ready to serve or else they get too mushy.

 

 

 

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