SOUTHWESTERN RAW CORN AND BLACK BEAN SALAD
FOR THE SALAD:
4 ears fresh corn, removed from cob (about 3 cups kernels)
1 (19 ounce) can black beans, rinsed and drained
1 large tomato, chopped (about 1 1/4 cup)
3 tablespoons thinly sliced green onion (scallion)
2 tablespoons chopped fresh cilantro
FOR THE LIME DRESSING:
3 tablespoons olive oil
2 tablespoons lime juice
1/2 teaspoon salt
1/2 teaspoon sugar
In a large bowl combine corn kernels, beans, tomato, green onion and cilantro.
In a small bowl whisk together olive oil, lime juice, salt and sugar until blended. Pour dressing over corn mixture; toss to coat.
Makes 4 servings (6 cups total)
Source: Southern Supersweet Corn Council
FOR THE SALAD:
4 ears fresh corn, removed from cob (about 3 cups kernels)
1 (19 ounce) can black beans, rinsed and drained
1 large tomato, chopped (about 1 1/4 cup)
3 tablespoons thinly sliced green onion (scallion)
2 tablespoons chopped fresh cilantro
FOR THE LIME DRESSING:
3 tablespoons olive oil
2 tablespoons lime juice
1/2 teaspoon salt
1/2 teaspoon sugar
In a large bowl combine corn kernels, beans, tomato, green onion and cilantro.
In a small bowl whisk together olive oil, lime juice, salt and sugar until blended. Pour dressing over corn mixture; toss to coat.
Makes 4 servings (6 cups total)
Source: Southern Supersweet Corn Council
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The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
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