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Sinclair Ferguson
Corn and Black Bean Salad with Lime Dressing
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CATEGORY
CUISINE
TAG
YIELD
Vegetables, Grains
Salad
8
Servings
INGREDIENTS
Dressing–
3/4
ts
Ground cumin
1/4
c
Fresh lime juice
2
tb
Vegetable oil
1
tb
Minced jalapeno
1/2
ts
Salt; or less
Salad–
1
cn
Corn kernels (11 ounces); drained
1
cn
Black beans (15 ounces); rinsed and drained
1/2
c
Red bell peppers; cut into 1/4" dice
1/2
c
Green bell peppers; cut into 1/4" dice
1/2
c
Sweet onion; cut into 1/4" dice
1/4
c
Chopped cilantro
INSTRUCTIONS
Place the cumin in a small skillet and set over low heat just until the
skillet gets warm and the cumin is heated, about 1 minute. Off the heat,
add the lime juice and vegetable oil, plus jalapeno and salt, if desired;
whisk to blend.
In a large bowl combine the corn, black beans, red and green peppers,
onion, cilantro or parsley. Add the lime dressing and toss to coat.
Spoon the salad onto a deep platter or shallow bowl and garnish with sprigs
of fresh parsley.
NOTES : Canned foods simplify preparation
This recipe came from the web.
www recipe.com ketchum kitchen recipes
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