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Black Bean and Corn Salad II
Reviews:
July 09, 2002

This salad is so yummy and super versatile. It’s great by itself, or for a full dinner we like to grill some chicken breasts and throw it all on baked corn tortillas with lettuce for a tostada salad. The only changes to the actual salad we make are that we use finely diced purple onion instead of the green onion and add a bit more spice to the dressing. I’m not a cilantro fan by any means, but I think it’s vital to this salad. I just chop it very fine and use a little less. The only problem I have with this salad is that it doesn’t make the best leftovers. It’s tasty the next day, but the tang of the lime and the cilantro can’t survive the cold of the ‘fridge overnight and it loses it’s ‘zing.’ Definitely the best on the day it's made.

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