Southwest salad with black beans and corn from Still Life with Menu Cookbook: Fifty New Meatless Menus with Original Art (page 178) by Mollie Katzen

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

Accompaniments: Chilaquile casserole

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 August 10, 2016

    Excellent. I added more peppers and ground the cumin. I used dried green chipotle for the red pepper. Used boxed organic beans because I did not have time to soak and cook the beans from scratch this time. It came out really well.

  • ccmcooks on August 13, 2011

    This is one of my go-to recipes for summer potlucks -- people rave about it. I use a lot less oil than the recipe calls for and don't usually add the tortilla strips, and it still turns out delicious. It's also easy to add in some extra peppers for more veggies without throwing off the balance. Toasting the cumin seeds is definitely worth it.

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