Black Bean Salad with Fresh Corn

Recipe courtesy Michael Gintert

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (14)

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Total Reviews: 14

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  • on October 10, 2012

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    I work with high school students with disabilities who cannot get a state diploma. We run a small restaurant one day a week. Teachers are able to purchase our menu. This recipe is one of our biggest sellers. It is easy for the student to make. I do use less salt and it is great to teach seasoning with. I broil frozen corn and add feta as a garnish. We serve it with tortilla chips.

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  • on May 30, 2011

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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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  • on August 08, 2010

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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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  • on August 25, 2009

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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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  • on April 27, 2009

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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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  • on July 25, 2008

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    Excellant

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  • on June 29, 2007

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

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  • on April 08, 2007

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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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  • on November 11, 2006

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    One of our favorite summer salads

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  • on September 10, 2006

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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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