Tex Mex Black Bean & Corn Salad |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 10 |
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This recipe comes from a local author, Dianne Clement Ingredients:
4 ounces black beans |
1 cup corn, fresh preferable |
1/2 red pepper, diced |
1/2 yellow pepper, diced |
1 jalapeno pepper, chopped (add more if desired) |
1/4 cup cilantro, chopped |
1/4 cup olive oil |
1 1/2 tablespoons red wine vinegar |
1 lime, juice of |
1 teaspoon cumin |
1/2 teaspoon chili powder |
1/2 teaspoon sugar |
1/2 large garlic, chopped |
salt and pepper |
Directions:
1. Simmer the black beans for 1 hour or soak overnight in water. Beans will double their size. Or use 1 - 2 canned black beans, rinsed well.
2. In a large bowl, add the beans, corn, peppers, cilantro, olive oil, red wine vinegar, lime and seasonings. Chill for 2 - 4 hours. Before serving taste and adjust seasonings if desired.
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