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Cookbook

 

Southwestern Raw Corn
and Black Bean Salad

Yield: 4 portions
6 cups

Raw Corn  
Supersweet corn is so flavorsome and crunchy that its perfect served uncooked in salads like the one below.

 

4 ears fresh supersweet corn,
   removed from cob (about 3 cups kernels)
1 can (19 ounces) black beans, rinsed and drained
1 large tomato, chopped (about 1-1/4 cup)
3 tablespoons thinly sliced green onion (scallion)
2 tablespoons chopped fresh cilantro
3 tablespoons olive oil
2 tablespoons lime juice
1/2 teaspoon salt
1/2 teaspoon sugar

 

In a large bowl combine corn kernels, beans, tomato, green onion and cilantro. In a small bowl whisk together olive oil, lime juice, salt and sugar until blended. Pour dressing over corn mixture; toss to coat.

Information provided by the Southern Supersweet Corn Council.

 

Supersweet Corn

Recipes

 


Cookbook Profile Archive

 

This page created June 1999


 


 
 

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