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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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