Southwestern Black Bean Salad
Recipe: Southwestern Black Bean Salad
From: a Celandine original creation
Serves: 8
2 cans black beans, rinsed and drained
2 ears corn, grilled, kernels cut off (see note)
1/2 red bell pepper, cut in 1/4" dice
1/2 green bell pepper, cut in 1/4" dice
1-2 green onions, minced
2-4 Tbsp. fresh cilantro, minced
1/2 c. vegetable oil
3 Tbsp. red wine vinegar
1 lime, juice of
1 tsp. salt
1/4 tsp. black pepper
1-1/2 tsp. dried oregano
1-1/2 tsp. ground cumin
3/4 tsp. ancho chili powder (NOT a chili blend -- if you can't find it locally, Penzey's Spices carries it)
1/4 tsp. cayenne
Place beans, corn, bell peppers, green onion, and cilantro in medium mixing bowl. In separate bowl, whisk oil, vinegar, lime juice, and seasonings until well blended. Pour over vegetables and toss well. Cover and refrigerate at least 2 hours to allow flavors to blend. Stir well before serving.
Note: If you don't happen to have leftover grilled corn on hand, substitute 1-1/2 c. frozen corn kernels. Bake them at 350° F for about 10 minutes, until just beginning to brown lightly, for better flavor, or simply thaw if you prefer.
This goes very well with grilled sausages and similar. Also good with cornbread and green salad for a light vegetarian meal. It keeps up to a week in the fridge without problem.
From: a Celandine original creation
Serves: 8
2 cans black beans, rinsed and drained
2 ears corn, grilled, kernels cut off (see note)
1/2 red bell pepper, cut in 1/4" dice
1/2 green bell pepper, cut in 1/4" dice
1-2 green onions, minced
2-4 Tbsp. fresh cilantro, minced
1/2 c. vegetable oil
3 Tbsp. red wine vinegar
1 lime, juice of
1 tsp. salt
1/4 tsp. black pepper
1-1/2 tsp. dried oregano
1-1/2 tsp. ground cumin
3/4 tsp. ancho chili powder (NOT a chili blend -- if you can't find it locally, Penzey's Spices carries it)
1/4 tsp. cayenne
Place beans, corn, bell peppers, green onion, and cilantro in medium mixing bowl. In separate bowl, whisk oil, vinegar, lime juice, and seasonings until well blended. Pour over vegetables and toss well. Cover and refrigerate at least 2 hours to allow flavors to blend. Stir well before serving.
Note: If you don't happen to have leftover grilled corn on hand, substitute 1-1/2 c. frozen corn kernels. Bake them at 350° F for about 10 minutes, until just beginning to brown lightly, for better flavor, or simply thaw if you prefer.
This goes very well with grilled sausages and similar. Also good with cornbread and green salad for a light vegetarian meal. It keeps up to a week in the fridge without problem.