| 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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