| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Salad | 8 | Servings | |
INGREDIENTS
| Dressing | ||
| 3/4 | t | Ground cumin |
| 1/4 | c | Fresh lime juice |
| 2 | T | Vegetable oil |
| 1 | T | Minced jalapeno |
| 1/2 | t | Salt, or less |
| Salad | ||
| 1 | Corn kernels, 11 ounces | |
| drained | ||
| 1 | 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
A Message from our Provider:
“Life: the ball’s in your court. After death: it’s God’s turn”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 147
Calories From Fat: 66
Total Fat: 7.5g
Cholesterol: 0mg
Sodium: 242.9mg
Potassium: 326.8mg
Carbohydrates: 15.7g
Fiber: 6g
Sugar: 1.1g
Protein: 6g