All-purpose Southwestern Corn And Black Bean Salad

Ingredients

  • Salad:
  • 1 pound dried black beans
  • 11 1/2 cups water, divided
  • 1 teaspoon olive oil
  • 2 teaspoons cumin seeds
  • 2 garlic cloves, minced
  • 2 cups fresh corn kernels
  • 2 cups chopped seeded tomato
  • 1 cup finely chopped Vidalia or other sweet onion
  • 1 cup chopped red bell pepper
  • 1 cup chopped green bell pepper
  • Dressing:
  • 1/2 cup fresh lime juice (about 3 limes)
  • 1 tablespoon chili powder
  • 3 tablespoons olive oil
  • 2 teaspoons salt
  • 1 1/2 teaspoons ground cumin
  • 2 teaspoons honey
  • 3 garlic cloves, minced
  • 2 jalapeño peppers, seeded and minced
  • 1/3 cup chopped fresh cilantro

Description

Serve This Tex-Mex Style Fresh Corn And Black Bean Salad With Shredded Chicken As A Main Dish Salad, As A Side Salad, Or As A Dip For Chips. It Makes 12 Cups And Can Be Kept In The Refrigerator Up To 5 Days.

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