Black Bean Fiesta Salad

[Guest guest]

I love cumin and it really lends itsself well to the flavor of this salad. I

have

been known to add a bit more to suit my taste. I have also substituted

crumbled feta in place of the Monterey Jack cheese. This is one of those

recipes you can play around with a bit as far as ingredients go. I imagine if

you like things spicier you could put in a dash of cayene. Mmmmm. I may

have to do that next time.

 

Black Bean Fiesta Salad

 

1 can (15oz) black beans, rinsed and drained

1 cup frozen corn, thawed

1 greeen pepper, diced

1 sweet red pepper, diced

1 cup diced red onion

2 celery ribs, chopped

3/4 cup cubed Monterey Jack cheese

3 Tbs lemon juice

3 Tbs red wine vinegar

2 Tbs olive oil

2 garlic cloves, minced

1 Tbs Italian seasoning

1 tsp pepper

1/2 tsp ground cumin

 

In a large bowl, combine beans, corn, pepper, onion, celery and cheese. In a

jar with a lid, combine the remaining ingredients; shake well. Pour over

vegetable mixture and toss gently. Cover and chill for 2 hours or overnight.

Yield: 6 servings

 

~ P_T ~

[Guest guest]

Wow.this was SO good.

 

I'm finally starting to feel better, after several months of being very

ill, and actually have an appetite again. I've been craving beans

lately, so I'm likely protein deficient. This recipe and the black bean

soup recipe I'm going to post shortly are the first things I've cooked

in ages.

 

Ahhhh.its good to feel almost like myself again!

 

--

Sherri

 

" I like to be in touch with what makes me scream. " - J. Buffett