Title: Gold And Black Bean Salad
Categories: Bean, Salads
Yield: 4 Servings
30 oz Black beans (3 c);
- rinsed, drained
2 c Fresh or frozen corn
- kernels; cooked
1 sm Yellow bell pepper;
- seeded, chopped
2 Shallots; minced
2 tb Fresh lime juice
1/2 ts Salt
1/4 ts Ground cumin
1/8 ts Cayenne
1/4 c Olive oil
2 tb Fresh cilantro; minced
Black beans, corn, and yellow bell peppers make for a striking
contrast in this salad with a southwestern accent. Serve as is, or
toss with a cup or so of cold rice or other grain and spoon over torn
salad greens for a more substantial dish.
In a large serving bowl, combine the beans, corn, and bell pepper. Set
aside.
In a small bowl, combine the shallots, lime juice, salt, cumin, and
cayenne. Whisk in the olive oil until blended.
Pour the dressing over the salad and toss lightly to coat. Taste and
adjust the seasonings. Sprinkle with the cilantro and serve at room
temperature.
