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I'm often asked to create "different" recipes for parties. This corn salad, cooked up for a barbecue, was an instant hit. Filled with multicolored vegetables and plenty of seasonings, it has great eye appeal and loads of flavor.
This recipe is:
Contest Winning
Quick
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 1 serving (1/4 cup) equals 179 calories, 9 g fat (1 g saturated fat), 0 cholesterol, 635 mg sodium, 19 g carbohydrate, 4 g fiber, 4 g protein.
Originally published as Corn and Black Bean Salad in Country Woman July/August 2003, p31
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Reviewed on Aug. 02, 2011 by Joanna07
I made this, and the entire bowl was gone by the end of the party. People ate it with tortilla chips, so I find it more of a salsa than a salad. I am making it again for another party, and I am sure it will be eaten just as quickly. This time I am doubling the recipe!
Reviewed on Mar. 22, 2011 by lightedway
If asked to bring anything to a picnic I suggest this lovely salad. We ate it as a side dish. The next day my husband ate it with Scoops Tortilla Chips. I love pretty food that tastes good too. I have this pictured on my page
Reviewed on Oct. 04, 2010 by Rube1234
I love serving food that tastes great and looks pretty and this dish definitely fits the bill. It was very easy to put together, tasted delicious and looked great on my buffet table. I was hoping for leftovers for my lunch during the week, but it disappeared quickly!
Reviewed on Jun. 28, 2010 by hollywood0520
I made this for a housewarming potluck and BBQ. Everyone loved it and I have been asked by many for a copy of the recipe. It was easy, colorful and made quite an impression.
Reviewed on Oct. 14, 2009 by hollyhobbym
i love this recipe i have made it many times!!!
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