Southwest Style Black Bean & Cilantro Diced Veggie Salad |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Found this recipe in a pile of old magazine clippings I had saved. Adapted from Fast & Healthy Cooking magazine. Cook time is actually marinating time. Ingredients:
2 cups frozen corn, cooked and drained,chilled |
4 tomatoes, diced (2 cups) |
2 large cucumbers, peeled,seeded,diced |
3/4 cup onion, finely chopped |
3/4 cup fresh cilantro leaves, chopped |
3 poblano chiles, seeded,finely chopped |
1 (15 ounce) can black beans, rinsed well and drained |
1/2 cup apple cider vinegar |
3 tablespoons extra virgin olive oil |
2 teaspoons sugar, to taste |
1/2 teaspoon salt, to taste |
Directions:
1. Combine all veggies together with just the vinegar in a large bowl and let stand at room temperature for 30 minutes or chill until ready to serve.
2. Combine oil, salt and sugar with a whisk, pour over salad and toss.
3. Variation: You may substitute 1 1/2 cups finely chopped green bell pepper seeded plus 1-2 minced seeded jalapenos for the poblanos.
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