This salad is amazing!! Everyone who eats it, loves it. I actually hate cilantro so I substitute basil, oregano and chili powder and I also add sweet peppers...It keeps for several days and tastes just as good after a few days.
Southwestern Corn & Black Bean Salad
Here's a great make-ahead dinner--and leftovers are welcome for lunch the next day. If you make it ahead, don't add the salt and pepper until just before serving. That way, the salt won't render the vegetables soggy and the pepper won't lose its bite. Make It a Meal: Scoop up this salad with warm corn tortillas.
21 Reviews for Southwestern Corn & Black Bean Salad
I find that food magazines tend to avoid spiciness to avoid offending some palates, but Southwestern cooking really requires a little more excitement. Also, in cooking lower fat foods, the cook needs to focus on flavor which means adding herbs and spices to taste.
This meal was great! We substituted sunflower seeds and I added a bit more salt and I think next time I will add the cumin and maybe jalapeno as others suggested. Me and my husband LOVED this and that is hard to find. :)
To keep me from eating fast food during the week, Sunday's are always my day to prepare lunch for the week ahead. I searched for something new to try this week and I decided on this lovely little dish. I'm glad I did! I stuffed this salad into pita pockets and it is delicious! Makes enough for all week. Easy ingredients, easy to toss together. I substituted frozen corn and it is perfect!