If you like spicy heat, leave the ribs of the chile intact; cut them out for less incendiary flavor.
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I've been making this in the summer for a few years and think it is good enough to rate 5 stars. I only make it in the summer when fresh corn is available. I think that is key. I use well-rinsed canned black beans and a jalapeno from my garden!
This salad is my favorite summertime recipe. I use canned black beans sometime in a pinch, rinse them well. I also use jalapeo peppers, finely chopped for some heat. In the summer, when there is fresh organic corn and cherry tomatoes are abundant, this salad is a staple. Every time I make it, the recipe is always requested.
Delicious salad, but it's summer and I just used a can of well rinsed black beans.
Excellent on a hot day, the flavors really come together. This will be a staple for for my summer menu.
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
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