Black Bean Salad with Fresh Corn

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A lot of work for a so so dish. If you decide to use this receipe DONT use the salt at 1 tablespoon. Salt to taste.

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Made this but I used canned beans and canned corn. It was a nice complement to dinner. Maybe a little sour.

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I love this salad and my guests ate it up but I think there was a mistake in the amount of salt. Next time a couple of tsps at most. One Tablespoon is a huge amount of salt for the amount of the ingredients.

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Just sharing a healthy, colorful, tasty and super simple black bean salad recipe: http://miocibo.com/2009/04/27/black-bean-mango-and-lentil-salad/

;

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Excellant

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Not bad but definitely not great. A little disappointed that it wasn't a better recipe.

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This is very similar to the Pasta & Company version, which is slightly better as it ADDS SHARP CHEDDAR to the mix. (You had me at cheddar... Anyway, add the cheddar as a garnish otherwise it gets soggy. This recipe is better made the day before. Toss it well before serving to avoid "soupiness" then add cheese and more chopped scallions and cilantro. I love this. Great with BBQ chicken or anything mexican. (I use leftovers in quesodillas!

Linda

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One of our favorite summer salads

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I typically don't like beans but this salad was delicious. Our guests raved about it at our Labor Day barbeque. I served it with grilled halibut with a chipotle glaze. Yum. The only variations to the recipe were that I used frozen corn (easier to deal with and I did add a crushed clove of garlic for a little zing. I will make this one of our regular sidedishes.

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I love this recipe. Great textures, flavors and colors. I use about half as much salt as the recipe requires and have used frozen corn instead of fresh with no loss of flavor.