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Friday, June 10, 2011

Black Bean Salad {Recipe}

3 (15oz.) cans black beans, drained, rinsed
1 small package frozen corn, thawed, drained
1 red bell pepper, chopped
1 orange bell pepper, chopped
1 yellow bell pepper, chopped
1 bunch of cilanto, chopped
(You could probably add tomatoes or cucumbers too if you like or even celery but I didn't have that on hand.) Update: I tried adding tomatoes and cucumber and it wasn't that good. So you may not want to do that. (04/22/2013)

3/4 c olive oil
2T lemon juice
2 T white wine vinegar or apple cider
2 t onion salt
1/4 t celery salt
1/4 t garlic powder
2 T minced garlic
1 t pepper
Salt to taste
(If you like spicy you could add some cayenne powder to the dressing or jalapeƱo to the salad)

In a large bowl, and I mean large, mix beans, corn, bell peppers, cilantro. Set aside. In a blender or food processor add all ingredients for the dressing except, the olive oil. Turn blender on and pour olive oil through whole in the top while the blender is running. This helps all the ingredients to stay mixed together or in other words keeps the oil from separating from the seasonings. Add dressing to salad, mix well. Enjoy! I have no idea how many servings but its a lot.

Adapted from a recipe by Patrica Grosch (used with permission)

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