Southwestern Corn & Black Bean Salad

From EatingWell: February/March 2006, The EatingWell Healthy in a Hurry Cookbook (2006)

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.

READER'S COMMENT:

"I don't have pine nuts. Can I substitute another nut? "

Southwestern Corn & Black Bean Salad Recipe

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19 Reviews for Southwestern Corn & Black Bean Salad

04/20/2010

Anonymous

Enjoy it in the winter by using a half cup or two thirds of a cup of freeze dried corn. (Not dried corn but actual freeze dried corn. You can find it where back pack foods are sold in bulk as well as Honeyville Farms out of Utah is a great source for wonderful freeze dried fruits and veggies. So far no tomatoes though.) But I add the corn to the skillet with the pine nuts and canned jalapenos chopped and a dash of lime juice and olive oil or safron oil. Sometimes a tablespoon or two of water and I substitute a lot of the time raw sunflower seeds for the pine nuts too. In the end make it the rest of the way pulling it all together in a large bowl and serve taco chips with it on the side. But we like this as a camping food and thinking ahead of time it's pretty easy to bring the ingredients along. Lots of variations with this one just think outside of the box and what your taste buds are searching for.

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04/16/2010

Anonymous

I have made this many times since first receiving it from my daughter-in-law. It is just great!!!!!Even better the second day.I am a widow and live alone so it it is so easy to have for more than one meal.

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