Wednesday, February 18, 2009
Mexican Black Bean Salad
This is another side dish that's nice to serve with a Mexican entrée. Truth be told, this is one of the dishes that I have as a main course when I'm alone for dinner. The recipe calls for a half cup of oil. I've found that a fourth cup is plenty and I've been known to eliminate the oil all together. This is a pantry recipe - you probably have all the ingredients sitting on your cupboard shelves. This is a recipe that the kids can help you make.
Mexican, Black Bean Salad
3 tablespoons lime juice
2 tablespoons lemon juice
1/4 teaspoon Dijon mustard
3/4 teaspoon ground cumin
3/4 teaspoon chili powder
1 teaspoon Kosher salt
1/4 teaspoon fresh cracked pepper
1/4 to 1/2 cups vegetable oil
2 (14.5-oz.) cans black beans, drained and rinsed
1-1/2 cups chopped, seeded tomatoes
1/3 cup minced cilantro + cilantro for garnish
1-1/2 cups thawed, frozen corn kernels
3/4 cup thinly sliced scallions (white and tender green)
1) Combine lime juice, lemon juice, mustard, cumin, chili powder, salt and pepper in a lidded shaker jar. Add the oil and shake to combine.
2) Combine black beans, tomatoes, cilantro, corn, and scallions in a medium bowl. Toss with dressing. Chill. Serve chilled or at room temperature. Yield: 4 servings.