| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Salad |
8 |
Servings |
INGREDIENTS
| 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 |
| 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
DRESSING
SALAD
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
Date: Sun, 23 Jun 1996 13:57:09 -0700 (PDT)
From: PatH <phannema@wizard.ucr.edu>
Recipe By : Ketchum Kitchen
MC-Recipe Digest V1 #126
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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