If you like spicy heat, leave the ribs of the chile intact; cut them out for less incendiary flavor.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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.
Moveable Feast did not go to New York this season, but we couldn't skip the Big Apple completely! In this web-only episode, chef Francis Derby and cookbook author Aliya LeeKong…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?