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How to make it

  • Toss the ingredients together in a large bowl; cover and refrigerate for at least 3 hours. Serve poured over a bed of baby spinach leaves, or, even better, arugula. Goes great as a side dish with grilled eggplant & Portobello mushrooms, if you’re barbecuing.
  • On really hot days, this colorful dish is dinner all by itself. Serve with a cold soup (gazpacho, borscht, etc.) or hummus.

Reviews & Comments 3

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    " It was excellent "
    lor ate it and said...
    Another "5" fork winner! This recipe looks so good, I'm going to prepare it for our next picnic!
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  • lagoulue 12 years ago
    Thanks, Chefjeb! I am glad to know about the corn/rice/bean interaction; however (if I DO say so myself!), it's always gobbled up well within 24 hours. Maybe, for a longer fridge life, you could combine all the ingredients except the corn & rice, mixing them in as-needed?
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  • chefjeb 12 years ago
    Tasty! This would be great in the dog days of summer. And healthy, also. One word of caution, however, anytime you mix corn with beans you need to use this within 24 - 36 hours. The enzymes in the corn react with the beans and the shelf life is short. Rice also adds to this shortened life. Good recipe, but don't put it in the refrigerator for several days. Eat it now and enjoy!
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