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Corn Salad with Black Beans and Tomato

submitted by perrin on Oct-7-07
average rating: 4.0 (from 1 votes)
(this recipe is good for lunch/dinner)
(this recipe is suitable for vegetarians)
(this recipe is good for children)
servings: 4

This is a Bittman recipe that appeared in the NY Times a while back.  It works really well with corn that is not quite fresh enough to just serve it on the cob.  Would probably work with frozen corn too if you rinse the ice off it well.  The lime juice is the key here for me.

steveandsarah, Oct-29-07 16:34:14:
We've made this three times already... it makes for a very quick & tasty dinner along with some rice or bread. Once we added some leftover shredded chicken to the pan along with the corn.

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