PCC Black Bean and Corn Salad | PCC Natural Markets

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PCC Black Bean and Corn Salad

Your rating: None (14 votes)
Your rating: None (14 votes)


These ingredients are:
vegetarian iconVegetarian vegan iconVegan dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free


Mix together lime juice, oil, cumin, garlic, red pepper flakes, black pepper and salt until blended. Add to cooked beans.

Add corn, bell pepper, onion and cilantro to dressed beans; toss to combine.


The PCC Deli prefers to start with dried black beans for this recipe. Find instructions for cooking beans ».

Recipe by PCC Deli

PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!

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Black Bean Salad

This was so delicious that even my husband, who normally refuses any dishes without meat, loved it. I substituted roasted Italian peppers for the red peppers, added a touch of cayenne and about two teaspoons of Bragg's amino acids (in place of the salt). With chopped fresh mango ready to top it off this disappeared quickly.

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