Black Bean and Corn Salsa Salad
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| This is a unique and flavorful salsa-styled salad. Adding black beans gives |
| it substance, and the peppers give it color & spice. |
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| Serving: 8 |
| Prep Time: 30 minutes minutes |
| Cook Time: 15 minutes |
| Total Time: 30 minutes |
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| 1/3 cup | olive oil |
| 2 small | jalapeno peppers, seeded and finely minced (see tip below) |
| 1 small | red or white sweet onion, finely chopped (3/4 cup) |
| 1 large | ripe tomato, chopped |
| 1/2 cup | fresh cilantro or parsley, finely chopped |
| 1/4 cup | fresh lime juice |
| 1 | minced clove garlic |
| 1/2 tsp | ground cumin |
| 1/2 tsp | ground coriander |
| 2 | freshly cooked cups black beans, or 2 cans (15 ounces each) rinsed and |
| | drained |
| 2 cup | corn kernels |
| 1 small | red bell pepper, seeded and chopped (3/4 cup) |
| 1 small | orange bell pepper, seeded and chopped (3/4 cup) |
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| Drain and rinse the beans. This is better if you use fresh corn on the cob for |
| the corn. |
| Place the cobs in boiling water for about four minues. Remove and cool in ice |
| water. Slice the kernals from the cob. Some of the kernals will stick |
| together. Do not break them apart. Mix all the other ingredients together and |
| gently fold in the corn. Chill a few hours and serve. |
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| (ID: 81246) Mirror: rec.food.recipes: Sun, Jul 14, 2002 |