B
ButterSticks
Guest
Gold and Black Bean Salad from Vegan Planet
3 cups cooked or 2 15 oz cans black beans, drained and rinsed
2 cups fresh or frozen corn kernels, cooked and cooled
1 small yellow bell pepper, seeded and chopped
2 shallots, minced
2 TBS fresh lime juice
1/4 tsp ground cumin
1/2 tsp salt
1/8 tsp cayenne
1/4 cup olive oil
2 TSB minced fresh cilantro leaves
1. In large serving bowl, combine beans, corn, and bell pepper. Set aside.
2. In a small bowl, combine shallots, lime juice, cumin, salt, and cayenne. Whisk in the olive oil until blended.
3. Pour the dressing over the salad and toss lightly to coat. Taste and adjust the seasonings. Sprinkle the cilantro and serve at room temp.
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.
3 cups cooked or 2 15 oz cans black beans, drained and rinsed
2 cups fresh or frozen corn kernels, cooked and cooled
1 small yellow bell pepper, seeded and chopped
2 shallots, minced
2 TBS fresh lime juice
1/4 tsp ground cumin
1/2 tsp salt
1/8 tsp cayenne
1/4 cup olive oil
2 TSB minced fresh cilantro leaves
1. In large serving bowl, combine beans, corn, and bell pepper. Set aside.
2. In a small bowl, combine shallots, lime juice, cumin, salt, and cayenne. Whisk in the olive oil until blended.
3. Pour the dressing over the salad and toss lightly to coat. Taste and adjust the seasonings. Sprinkle the cilantro and serve at room temp.
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.