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Sweet Corn Salad with Black Beans, Scallions, & Tomatoes Recipe

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This recipe for Sweet Corn Salad with Black Beans, Scallions, & Tomatoes, by , is from Hanigan Taste of Home, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathleen Webb Hayes
Added: Saturday, January 31, 2009

Category:
Category:

Ingredients:  
Ingredients:  
8 ears corn on the cob
4 T. extra virgin olive oil
2 cups black beans, drained and rinsed
4 scallions (I use l onion) chopped
3 or 4 Roma tomatoes, chopped
1 red bell pepper, chopped
3 T. red wine vinegar
coarse sea salt and ground black pepper to taste
2 T. chopped fresh cilantro (be sure to use fresh)

Directions:
Directions:
Shuck corn and slice kernels off cob. In a large frying pan, heat 2 T olive oil and saute' kernels until soft (5-6 minutes). Put corn in bowl and add beans,
scallions, tomatoes and red pepper. In a separate bowl combine vinegar, 1 tsp. salt, 1/4 tsp. pepper, and remaining 2 T. oil. Pour into corn mixture, add cilantro and mix well. Adjust seasoning to taste.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
This is a great summer salad and even better when using Iowa sweet corn.

 

 

 

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