Wednesday, October 1, 2008

Black Bean Salad

This recipe was originally called Black Bean Salsa in the Favorites: A Collection of Favorite Ivory Family Recipes cookbook, but mi amiga Marianne helped me see the full vision of this recipe. I now use it as a side salad for mexican dishes.

1 can black beans, drained and rinsed
8 ounces frozen corn
1/4 cup chopped fresh cilantro
2 TB shopped green onions
2 TB chopped red onions
1/4 cup fresh lime juice
2 TB vegetable oil
1 1/2 tsp. ground cumin
salt and freshly ground pepper
1/4 cup chopped ripe tomatoes, drained

In large bowl, combine beans, corn, cilantro, green onions, red onions, lime ice, oil and cumin. Season with salt and pepper to taste. Cover and chill at least 2 hours or overnight. Just before serving stir in tomatoes.

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