Corn & black bean salad w/lime dressing

8 Servings

Ingredients

Quantity Ingredient
¾ teaspoon Ground cumin
¼ cup Fresh lime juice
2 tablespoons Vegetable oil
1 tablespoon Minced jalapeno
½ teaspoon Salt; or less
1 can Corn kernels (11 ounces); Drained
1 can Black beans (15 ounces); Rinsed and drained
½ cup Red bell peppers; cut into 1/4\" dice
½ cup Green bell peppers; cut Into 1/4\" dice
½ cup Sweet onion; cut into 1/4\" Dice
¼ cup Chopped cilantro

Directions

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@...>

Recipe By : Ketchum Kitchen MC-Recipe Digest V1 #126

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .

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