Corn and black bean salad with lime dressing
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Dressing-- | ||
| ¾ | teaspoon | Ground cumin |
| ¼ | cup | Fresh lime juice |
| 2 | tablespoons | Vegetable oil |
| 1 | tablespoon | Minced jalapeno |
| ½ | teaspoon | Salt; or less |
| Salad-- | ||
| 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
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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