Guest guest Posted October 12, 2006 Report Share Posted October 12, 2006 Black Bean and Corn Salad 10 to 12 servings Corn and multicolored peppers look enticing against the dark backdrop of the black beans. 5 cups canned or cooked black beans (from about 2 cups raw or two 20-ounce cans, drained and rinsed) 1/2 cup good-quality vinaigrette, homemade or store-bought, or as needed 2 cups cooked corn kernels, preferably fresh 3 large bell peppers, preferably one each green, red, and yellow cut into narrow strips 2 to 3 scallions, thinly sliced 1/4 cup chopped fresh parsley or cilantro 2 tablespoons minced fresh oregano, or 1 1/2 teaspoons dried 1 teaspoon ground cumin 1/2 teaspoon ground coriander Juice of 1 lime Salt and freshly ground pepper to taste Combine all the ingredients in an attractive serving container and toss together thoroughly. Use enough vinaigrette to coat and flavor the ingredients but not drench them. ______ PeoplePC Online A better way to Internet http://www.peoplepc.com Quote Link to comment Share on other sites More sharing options...
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