Black Bean Salad
My neighbor Linda made this salad for a barbecue we had and it was delicious. There are many different variations you can do, like adding tomatoes right before serving, or leaving out the cilantro (that was my addition, Linda doesn't like cilantro). You can make this at least 2 days before you need to serve. It tastes so good after the flavors have melded after a few days.
Black Bean Salad
Serves 12
1 can (1 lb. 13 oz.) black beans, rinsed and drained
2 cans (11 oz. each) yellow corn, rinsed
1 large red pepper, finely diced
1 large green pepper, finely diced
1 medium red onion, finely diced
3 limes
1/3 cup extra virgin olive oil
1/2 tsp. cumin
1/4 tsp. salt
1/4 tsp. black pepper
2 tbsp. chopped fresh cilantro
Combine the black beans, corn, red and green peppers, and onion in a large bowl.
Squeeze the limes into a small bowl. (Bonus tip: roll the limes on the counter top to get the most juice from them. Also, make sure they are at room temperature.) Add the olive oil, cumin, salt and pepper. Mix well. Pour over the salad in the bowl. Add the cilantro. Toss everything to coat well. Chill overnight.
(Each serving, 3/4 cup, is 3 pts.)
Black Bean Salad
Serves 12
1 can (1 lb. 13 oz.) black beans, rinsed and drained
2 cans (11 oz. each) yellow corn, rinsed
1 large red pepper, finely diced
1 large green pepper, finely diced
1 medium red onion, finely diced
3 limes
1/3 cup extra virgin olive oil
1/2 tsp. cumin
1/4 tsp. salt
1/4 tsp. black pepper
2 tbsp. chopped fresh cilantro
Combine the black beans, corn, red and green peppers, and onion in a large bowl.
Squeeze the limes into a small bowl. (Bonus tip: roll the limes on the counter top to get the most juice from them. Also, make sure they are at room temperature.) Add the olive oil, cumin, salt and pepper. Mix well. Pour over the salad in the bowl. Add the cilantro. Toss everything to coat well. Chill overnight.
(Each serving, 3/4 cup, is 3 pts.)
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