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    You are in: Home / Recipes / Black Bean and Corn Salad ( Dip ) Recipe
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    Black Bean and Corn Salad ( Dip )

    Average Rating:

    87 Total Reviews

    Showing 81-87 of 87

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    • on September 28, 2005

      Absolutely delious! Thanks

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    • on August 30, 2005

      5* all the way! Very easy to make and eye-appealing with all those beautiful colors. All healthy ingredients to boot. Cut down to 1 teaspoon of cumin, (personal preference)and used one can of diced tomatoes with mild green chiles in place of the tomatoes and jalapenos. Just the right amount of heat and spice. Marinated 3 hours in the fridge which allowed all the flavors to marry. Used it as a side dish with Salsa Chicken #22475, Spanish Rice and Wickedly Perfect Corn Bread #121641. Am anxious to try it over fish, too. Thanks Rita, for a deeelish recipe!

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    • on June 21, 2005

      As promised, this had a really nice, fresh taste. Since my kids have the hate-cilantro gene, I omitted that, using basil and Italian parsley. Other than being a little generous with the lime juice, I followed the recipe exactly. Next time, I think I'll cut back on the cumin a tad -- but that's just personal taste. This was enjoyed all, Rita. Thanks for sharing!

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    • on May 09, 2005

      I wish I could give this more than 5 stars, it was awesome. I used frozen sweet corn, and since I was out of oregano, I used italian seasoning, otherwise made as written. I made it for a camping trip - made the dressing and did all the chopping (except the tomatoes) ahead of time, and put it all together at the campsite. I served with tortilla chips (a tasty alternative to chips and salsa), and also used as a side with our grilled chicken skewers. Everybody loved it, including the kids, will definitely be making again and often!

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    • on January 16, 2005

      THIS IS OUTSTANDING!! BEST ONE POSTED! The flavors are perfect - I serve it with quesadillas. But, it's great with a simple meat dish, too. I can't wait to bring it to my next potluck with chips.

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    • on October 06, 2004

      This is a nice change of pace to serve with tortilla chips. It is also a great side to Texx-Mex dishes. So easy to put together and it keeps well!

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    • on September 22, 2003

      we are big black bean fans here and this salad is just perfect! we loved the dressing. i used jalapenos from YOUR garden, followed the recipe exactly and served this over white rice with skirt steak, excellent

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    Nutritional Facts for Black Bean and Corn Salad ( Dip )

    Serving Size: 1 (146 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 263.5
     
    Calories from Fat 122
    46%
    Total Fat 13.5 g
    20%
    Saturated Fat 1.9 g
    9%
    Cholesterol 0.0 mg
    0%
    Sodium 5.2 mg
    0%
    Total Carbohydrate 31.7 g
    10%
    Dietary Fiber 7.2 g
    29%
    Sugars 5.4 g
    21%
    Protein 7.6 g
    15%

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