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    You are in: Home / Recipes / Corn and Bean Fiesta Salad Recipe
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    Corn and Bean Fiesta Salad

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on August 11, 2012

      Oh boy, did this go over well! I made the full batch (and it does make A LOT) and was happy I did, because it was gobbled up by some very hungry and appreciative eaters. I wasn't sure I like the Italian dressing with it when I first made it, but then after marinating, I thought it was fabulous. And how easy was that?! We all loved it. Gracias. Made for ZWT8 Mexico/Tex-Mex/SW

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    • on July 05, 2008

      I used canned chilies and 1 fresh chili and a mix of canned beans. Subbing the pinto for blackeye peas, and added a can of cannelli beans. Used parsley along with the cilantro, mint, basil along with my own Italian dressing. Adding juice of a lime. Quick and easy! Great to make the day before a party! One less thing to do the day of. ;)

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    • on August 31, 2012

      Oh boy I love this stuff! I made 1/3 of the recipe, using 1 can of beans (black), 1 can of corn (white), the whole can of Rotel, and 1/3 measure of everything else. I don't care for raw onion so used a chopped green bell pepper instead. Served with tortilla chips for dipping and really enjoyed - thanks for sharing the recipe! Made for ZWT8, Chefs gone WILD!

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    • on October 15, 2008

      Took this to work today and everyone who tried it loved it and asked for the recipe. I used my mini chopper to chop the cilantro and subbed blackeyed peas for the black beans due to personal preference. Then I chilled it overnight. So easy to throw together and such a hit with the coworkers! Thanks Ma for a great recipe! Made for Fall PAC 08

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    • on July 08, 2008

      Made this specifically as a dip rather than a salad ~ mashed half of all the beans & did include only 1 jalapeno! And, I probably ended up increasing the salad dressing to almost 2/3 of a cup instead of the half cup! When all was said & done, this salad/dip was EXTREMELY WELL RECEIVED! I'd expected to have about half of it left over, but by the end of the evening it was gone! Thanks, much for a great KEEPER of a recipe! [Made & reviewed in the Family Picks part of Zaar World Tour 4]

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    • on July 06, 2008

      Used kidney for the pinto and cannellini for the black (can't get either of them canned here and I didn't want to have to cook from scratch). Made this up Friday to serve yesterday at a bbq we had. Great, tangy salad to serve alongside hotdogs and burgers. Easy and good.

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    Nutritional Facts for Corn and Bean Fiesta Salad

    Serving Size: 1 (249 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 226.3
     
    Calories from Fat 20
    14%
    Total Fat 2.3 g
    3%
    Saturated Fat 0.3 g
    1%
    Cholesterol 0.1 mg
    0%
    Sodium 347.9 mg
    14%
    Total Carbohydrate 45.4 g
    15%
    Dietary Fiber 9.3 g
    37%
    Sugars 5.7 g
    22%
    Protein 10.5 g
    21%

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