Comments on: Black Bean & Corn Salad

By: Taylor

Taylor — Thu, 17 Nov 2011 00:06:57 +0000

Hey, Thanks for this! This made a decent stand-in for a Chipotle-style dinner. Hooray! I made it in less time than it would have taken to go get that dinner.

I served it over warm Jasmine rice (with a Tblsp or so of cilantro thrown in at the ned of its cooking time) and topped it with a chopped avocado.

Seems very adaptable… I might want more beans, or some tofu thrown in there. I’s empowered now…. : )

By: Emma

Emma — Tue, 06 Jul 2010 17:32:34 +0000

I use this style of recipe all the time. I put in what is in the fridge as far as veg goes. Cucumber, peppers of any kind, don’t use cilantro as my husband doesn’t care for it much. I also use leftover salsa for the dressing with the addition of a squeeze of lime. If I have leftover pesto I make a white bean version that’s good too. Also this salad will last in the fridge several days. I make it when I have house guests so there is always something healthy to snack on.