Monday, November 19, 2007

Black Bean Salad

This salad is good alone, but it's especially good served with tortilla chips or quesadillas in place of salsa.

1 can black beans
1/4 cup onion, chopped
1/4 cup green pepper, chopped
1/4 cup tomatoes, chopped
1 cup fresh corn kernels, raw or cooked
1/4 tsp. garlic powder
1 tsp. lime juice
1 tsp. honey or sugar
salt and pepper to taste
2 Tbls. fresh cilantro, chopped

Place the drained and rinsed beans into a large bowl.
Add the onions, green pepper, tomatoes, and corn and mix gently.
In a small bowl mix the garlic powder, lime juice, honey, and salt. Pour over the beans mixture and toss.
Top with fresh chopped cilantro.

Try kidney beans or hominy instead of black beans. You can use lemon juice or apple cider vinegar instead of lime juice. For a very quick meal, melt cheese on tortilla chips at 350 degrees in the toaster oven while you're preparing the salad. They should both be ready at about the same time.

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