All-purpose Southwestern Corn And Black Bean Salad


    Salad:1 pound dried black beans11 1/2 cups water, divided1 teaspoon olive oil2 teaspoons cumin seeds2 garlic cloves, minced2 cups fresh corn kernels2 cups chopped seeded tomato1 cup finely chopped Vidalia or other sweet onion1 cup chopped red bell pepper1 cup chopped green bell pepperDressing:1/2 cup fresh lime juice (about 3 limes)1 tablespoon chili powder3 tablespoons olive oil2 teaspoons salt1 1/2 teaspoons ground cumin2 teaspoons honey3 garlic cloves, minced2 jalapeño peppers, seeded and minced1/3 cup chopped fresh cilantro


This Recipe Makes 12 Servings And Keeps In The Refrigerator Up To 5 Days. It's Quite Versatile--add Shredded Chicken And Serve Tortillas On The Side To Make It A Main-dish Salad. Or Serve It As A Dip With Baked Tortilla Chips, A Side For Burgers Or Grille

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