Serve this Tex-Mex style fresh corn and black bean salad with shredded chicken as a main dish salad, as a side salad, or as a dip for chips. It makes 12 cups and can be kept in the refrigerator up to 5 days.
I often make this salad. My husband and I love it. Great mix of favors.
really good! used only 1 tablespoon of oil to make the dressing, and increased the garlic. used low sodium canned beans (2 cans) and corn instead. used half the salt. turned out great!
Terrific salad. Like others, I used canned beans (almost 2 cans) and frozen corn. This salad is particularly good for summer but could be made all year round. Vibrant flavors, stays good for several days. The recipe definately makes a very big salad (serves 12)! I'll definately make this again.
This was absolutely delicious! I used canned black beans instead of dry ones, like another reviewer said. I combined with BBQ shredded chicken for lunch. Very good!
This was delicious. We, too, made it with canned corn and black beans for time (don't use the pressure cooker, just heat the beans with the garlic and the cumin seeds). It turned out incredibly good, and even better the next day! It's a perfect thing to make as a side for a Sunday night dinner (as we did) because then you've got tons left over to take to work. If you're eating it as a main lunch, consider adding shredded jack cheese and cubes of avocado, like I did, or shredded grilled chicken, like my husband did. The fats/proteins add weight to the salad and leave you full for hours!
My husband loved this dish and that is saying a lot when it comes from a picky eater. I found the flavors to be so exciting together. I think this side dish is perfect with taco night. I used canned beans and corn and also used ground chipotle pepper instead of the chili powder. Added a really nice kick. I served this with chipotle spiced chicken tacos. Using the canned beans and corn was a real time saver!
