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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Corn and Black Bean Salad Recipe

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This recipe for Corn and Black Bean Salad is from The Heffernan Family Cookbook Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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