Black Bean and Corn Salad
Added May 08, 2002 | Recipe #27778
Total Time:
Prep Time:
Cook Time:
A quick and easy recipe to prepare. Can be used as a side dish or salsa.
Directions:
1
Combine all ingredients in a bowl.
2
Refrigerate until ready to serve.
Ratings & Reviews:
The olive oil over powered it. I ended up rinsing the salad and putting a tablespoon of sour cream. Ended up ok but I probably will not make it again.
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I made this for Sushiman's Mexican Standoff last night, and it was a lovely addition to the menu. When I first tasted it before serving I thought it didn't have enough bite to it so I added quite a bit more lemon juice, didn't measure, just kept squeezing away until it tasted just right. I think it also needed more onion, for this amount a whole small red onion should suffice. After making these changes it was a lovely salad, thanks!
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Nutritional Facts for Black Bean and Corn Salad
Serving Size: 1 (135 g)
Servings Per Recipe: 6
Amount Per Serving
% Daily Value
Calories 159.5
Calories from Fat 49
31%
Total Fat 5.5 g
8%
Saturated Fat 0.8 g
4%
Cholesterol 0.0 mg
0%
Sodium 2.6 mg
0%
Total Carbohydrate 23.7 g
7%
Dietary Fiber 5.9 g
23%
Sugars 3.0 g
12%
Protein 6.4 g
12%
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