Southwest Bean and Corn Salad
12 June 2010
2/3 cup balsamic vinegar
1/4 cup olive oil
1 tsp. salt
1 tsp. white sugar
1 tsp. ground pepper
1 tsp. cumin
1 tsp. chili powder
1/8 tsp. cayenne powder
2 tbs. fresh cilantro, minced
2 cups black beans
2 cups corn
1 – 2 jalepenos, minced
1/2 cup onion, finely chopped
4 cloves garlic, minced
lettuce
1. In a small bowl, combine v inegar, oil, sugar, salt, pepper, cumin, chili powder, cayenne and cilantro.
2. In a large serving bowl, combine beans, corn, onion and garlic. Add jalepeno a little bit at a time, tasting as you go. It’s better to be cautious than to ruin a dish because it’s too darn spicy! Toss with dressing and refrigerate overnight. Serve alone, place on a bed of greens, or mix in a good amount of shredded lettuce.
No Comments to “Southwest Bean and Corn Salad”