Mexican Bean SaladCuisine: Parve Category: Salads Plus Servings: 8 Ingredients:2 tablespoons lemon juice2 tablespoons lime juice 2 large cloves garlic , crushed 1/2 tsp chili powder 1 tsp ground cumin 1/4-1/2 tsp table salt 1/4 tsp hot red pepper flakes 1/2 cup olive oil 15 oz can of corn kernels drained 15 oz black beans, drained and rinsed 1 large yellow bell pepper , chopped 1/2 rib celery , minced 3 scallions , thinly sliced 1/3 cup fresh parsley leaves 2 tomatoes, seeded and chopped Instructions:1. Puree lemon and lime juices, garlic, chili powder, cumin, 1 teaspoon salt, and red pepper flakes in blender until smooth. Turn blender back on and add oil in steady stream until incorporated. 2. Place corn, beans, bell pepper, celery, scallions, and parsley in serving bowl. Pour dressing over salad and toss well to combine. Cover and refrigerate for at least 2 hours or overnight. 3. Just before serving, stir in tomatoes. Season with salt to taste.Taste and sdjust seasoning, may need 1/2 tsp sugarClick Here To Return To The Recipe List This Page Generated By: |