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Jersey Corn and Black Bean Salad

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  • Complexity: medium


  • 3 Ears white Jersey corn cut off cob
  • 1 14oz can black beans
  • 1 red onion medium dice
  • 1 small jar diced pimento
  • ½ cup shelled edemane (Soybeans)
  • 2 large Jersey tomatoes diced ¼ inch
  • ½ cup mild salsa
  • 2 tablespoon chili powder and cumin
  • ½ teaspoon allspice
  • ¼ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ cup fresh cilantro minced
  • Zest and juice of 2 limes
  • Salt and pepper to taste


  1. Bring 2 quarts salted water to a boil and cook the Edemane and corn kernels for 5 minutes after water returns to boil.

  2. Chill in ice water immediately and drain.

  3. Add rest of ingredients and chill 2 hours or more before serving. Keeps for up to 6 days so it’s a good make ahead dish. (you can add diced mango for an extra sweetness)

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