Black Bean And Corn Salad - CORRECTED

[Guest guest]

Here is a correction of a recipe I posted yesterday. A nice member pointed

out that I probably meant GROUND coriander, not round coriander. kathleen

 

* Exported from MasterCook *

 

Black Bean And Corn Salad - CORRECTED

 

Recipe By : Vegetarian Celebrations by Nava Atlas, page 206

Serving Size : 10 Preparation Time :0:00

Categories : Beans And Legumes Salads, Main Dish

Side Dishes Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 cups canned or cooked black beans

1/2 cup Garlic Vinaigrette

(see separate recipe)

2 cups cooked corn kernels -- preferably fresh

3 large bell peppers

preferably one each green/red/yellow

cut into narrow strips

2 thinly sliced scallions -- up to 3

1/4 cup chopped fresh parsley

2 tablespoons minced fresh oregano

OR 1 1/2 teaspoons dried

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 lemon -- Juice of

salt and freshly ground pepper -- to taste

round or triangular tortilla chips -- for garnish

 

10 to 12 servings

 

Corn and multicolored peppers look enticing against the dark backdrop of

the black beans.

 

Marinate the beans in Garlic Vinaigrette for at least 2 hours, then drain

excess. Reserve vinaigrette for dressing the salad.

 

Combine all the ingredients except garnish in a mixing bowl and toss

together thoroughly. Use enough vinaigrette to coat and flavor the

ingredients but not drench them.

 

This can be made several hours ahead and refrigerated until

needed. Transfer to a large serving bowl and tuck tortilla chips around

the edges for garnish.

 

Calories: 185, Total fat: 6 g, Carbohydrate: 26 g, Cholesterol: 0 g,

Protein: 7 g, Sodium: 16 mg

 

 

 

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