Black bean and pan-roasted corn salad from How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food (page 74) by Mark Bittman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lorloff on March 06, 2022

    Even though I used canned black beans and frozen roasted corn this was delicious. I will definitely make this again particularly when I have made a pot of black beans and with fresh pan roasted corn in summer.

  • Snadra on November 03, 2011

    The toasted corn and black beans really do work well together, although I would have been happier if I had cooked the black beans a little more. Adding avocado and mild Danish feta made it a great meal inside warm flour tortillas. The amount of lime juice needs to be adjusted to suit taste and the acidity of the limes. We halved the recipe and it made too much for two people.

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