Southwestern Corn & Black Bean Salad

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

Your rating: None Average: 3.9 (183 votes)

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.

"I don't have pine nuts. Can I substitute another nut? "
Southwestern Corn & Black Bean Salad

23 Reviews for Southwestern Corn & Black Bean Salad

Very Tasty

This made a great make ahead salad. I substituted regular cole slaw mix for the red cabbage. The salad is very refreshing. Didn't have quite enough dressing on the serving, so I poured on a little Italian Dressing. I will try adding the cumin and jalapeno next time.

East to prepare
Loved it!

Super quick and easy to assemble. I added a teensy bit more salt and lime juice to taste. A little bit of cumin made this spectacular! Didn’t have the red cabbage but broccoli slaw worked well in its place. Good side dish!

Delicious and healthy!
Excellent salad

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.

Easy, versatile, delicious
Needs More Spice to be Southwestern!

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.

All the ingredients are lovely together.
Wonderful Meal

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. :)


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