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Southwestern Corn and Black Bean Salad Recipe

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

Contributor:  
Contributor:  
Melissa Morauer
Added: Thursday, August 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 large ears of corn husked
1/2 c lime juice
5 tbsp olive oil
1/4 c chopped fresh cilantro
1/2 tsp salt
Freshly ground black pepper to taste
2 15 oz. cans of black beans
1/2 c chopped red onion

Directions:
Directions:
Cook corn until just tender, about 3 minutes. When cool enough to handle cut the corn kernels from the cobs using a sharp knife.

Whisk the lime juice, olive oil, cilantro and salt in a bowl. Add the remaining ingredients, cover and refrigerate until ready to serve.

Number Of Servings:
Number Of Servings:
4 - 6
Personal Notes:
Personal Notes:
You can also add tomatoes and toasted pine nuts to enhance the texture.

 

 

 

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