By Jb Tyler, TX on May 29, 2009
Photo by Adelinkat
Photo by Adelinkat
"A spicy, crisp, fresh vegetable salad. This salad should be made several hours before it is served....to marinate the vegetables and blend the flavors. I personally don't cook the corn I cut from the cobb, just a personal preference. If corn isn't in season a good quality frozen corn is a perfect substitution - I don't even defrost it! The produce you use should be top quality for a superior result."
Serving Size: 1 (225 g)
Servings Per Recipe: 6
"Wonderful recipe -our go to side dish. Whole family loves it! Made it as is at least 5 times already, and now that it's summer, expect we will use it a lot. Thanks!"
"Refreshing salad to serve alongside grilled chicken and roasted potatoes. I only had 2 cans of corn, 1 can black beans, 1/2 tomato, 1/2 red onion and 1 jalapeno on hand so I made a modified version of this. Also added some sugar for a little sweetness. Delicious! This could probably make a great salsa served with tositos scoops."
"very delicious! instead of 2 cans of black beans, i used one can of garbanzo beans instead. this recipe was also very colorful. thanks!"
"Yumm-O - with the addition of a few spices for personal taste. I add a mixture of cumin, red pepper and garlic powder to kick it up a bit. My husband loves it - thank you JB!"
"only thing we added different was a can a blackeye peas to the dish. Great starter though"
"This recipe is definitely a keeper! I have tried a few recipes like this one but this is the only one that I will use now. I have served this as a side dish and also as a dip with chips, its great either way. This is so fresh and delicious, its perfect for summer. I always get requests for this recipe. You can adjust the spice by adding more jalapenos or less to suit your family. Sometimes I use frozen corn if fresh isn't in season, it also helps to chill the dish. Thanks so much for sharing this recipe, we love it!"
"the beans are not listed in the ingrediants"