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Archive for May 6th, 2009

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This salad from my friend Judy is quite easy, and the temperature can be adjusted according to your liking. The original calls for soaking and cooking your black beans, but I opted for the canned variety. Either way, this makes a bunch of salad and is great for a crowd. It’s colorful, flavorful, and good for ya, too. We loved it. When you dice your vegetables, try to dice them all to about the same size of the black beans, for the best appearance. Amounts of vegetables are really according to your liking – a very user-friendly recipe.

Black bean salad

3 16-ounce cans cooked black beans, rinsed and drained

3 cups cooked brown rice (long grain or short grain is fine)

Garlic, minced or crushed (about 6 cloves)

bell peppers (multi-colors work nice), diced

jalapeno pepper, minced – 1 to 3, according to how much heat you like

frozen corn, thawed (I used the roasted corn from Trader Joe’s – added a nice smokiness)

optional: parboiled green beans or zucchini, diced

Toss all ingredients together and season with salt and pepper. Then add cumin-lime vinaigrette:

olive oil (about 1/4 cup)

lime zest

lime juice (1/4 cup)

salt and pepper

1 teaspoon mustard

garlic (about 2 cloves) minced

cumin and/or chili powder (1-2 teaspoons to taste)

fresh chopped cilantro

Adjust these ingredients as need to balance the flavors.

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