Monday, August 19, 2013

Black Bean Salad

1 can Black Beans (2 cups cooked/1 cup dried)
1 can Corn (1.5-2 C. Freshly cooked)
1/2 medium Red Onion (or other allium like shallots/green onions)
1 Garlic Clove

Any combination of the following veggies chopped:

Tomatoes
Red/Green Pepper
Avocado
Carrots
Zucchini
Celery

Dressing: these are approximate amounts. After you taste it, just adjust the seasonings.
1 T Olive Oil
2-3 T Vinegar
1/2 t. Oregano
1 t. Cumin
Fresh Cilantro, minced, if you have it.
salt & pepper to taste

Makes 4 main dish servings, 8 side dishes, or a hearty bean dip with tortilla chips.

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