Why You’ll Love This Recipe. I love a good pasta salad, and this one is no different. I love the combination of pasta, fresh corn, black beans, a little red onion, and lots of flavorful spices.

2 cups frozen corn, dry fried (roasted) in a hot oil-free pan (cook until the corn just starts to turn brown on the edges) 1 can black beans, rinsed and drained 1 to 2 cups of jicama, peeled and diced ...

Sweet, simple, and SO summery 🌽 These corn recipes go way beyond the cob — think corn ribs, colorful salsas, creamy dips, ...

1/8 teaspoon chipotle chili powder . ¼ cup chopped scallions . ¼ cup chopped cilantro . 1. Cut the kernels from the corn cobs into a bowl. You will have about 4 to 5 cups of kernels.

When the weather’s hot, celebrity chef Giada De Laurentiis’ Black Bean, Corn, and Tomato salad is what’s on the menu. And it’s super easy to make.

6 corn bread muffins; 2 (16-ounce) cans pinto beans, rinsed and drained; 1 green bell pepper, chopped; 1 (16-ounce) package frozen corn, thawed; 3 large tomatoes, chopped; 10 slices bacon, cooked ...

Cut kernels off of cooled corn ear; add to bowl along with cooled green beans. Stir until well combined. Cover and chill, stirring occasionally, until flavors meld, at least 1 hour or up to 3 days.

I’ve taken this Mexican street food classic and turned it into a salad. Perfect for hot summer days, this chilled salad is easy to pull together once you’ve got the corn grilled – or see my ...