Black Bean, Corn and Lime Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Dressing:
2 to 3 limes
3 Tbsps. olive oil
1 tsp. cumin
¼ tsp. hot pepper flakes
½ tsp. salt
¼ cup finely chopped parsley
¼ cup finely chopped coriander
Salad:
1 19-ounce can black beans, drained & rinsed
3 cups fresh or frozen & thawed corn kernels
1 red bell pepper, seeded and coarsely chopped
4 green onions, thinly sliced
8 medium tomatoes (optional) or some cherry tomatoes
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Directions: |
Directions:Finely grate zest of 1 lime. Squeeze ¼ cup juice from limes. In a large mixing bowl, whisk oil with lime zest & juice, cumin, salt & pepper flakes. Stir in parsley & coriander.
Add drained beans, corn, red pepper, and green onions to dressing. Using a folding motion from bottom of bowl to avoid breaking beans, mix just until evenly distributed. You can serve right away but favour will intensify if left at room temperature for an hour or refrigerated for several hours. Cover bowl if refrigerating overnight.
May be served as is, or in tomato cups, or with halved cherry tomatoes. |
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Personal
Notes: |
Personal
Notes: This is the salad I used to take to the Shaw festival ( along with the Buttermilk Soup elsewhere in this book) as our contribution to a picnic with Karen & Michael. The food had to be vegetarian, low-fat, low-salt, & low-sugar for them; it had to be tasty for me. I still think these two dishes are perfect picnic fare.
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