RCI-VG.004.1279.001
SouthWestern-Style Black Bean Salad
Serves: 6 servings Calories: 303 calories Prep Time: 20 mintues Occasion: Any Effort: Easy
Prep15 min
Cook10 min
Total25 min
Servings6
Difficultyadvanced
Ingredients
- -ounce can black beans15 unitrinsed and drained
- can red kidney beans8 ouncesrinsed and drained
- -ounce can whole kernel corn8 unitdrained.
- 1/2 cup
- 1 unit
- red onion1/4 cup1 unit
- salad oil1/4 cup1 unit
- 1 unit
- 1 unit
- 1 unit
- chili powder1 teaspoon1 unit
- ground cumin1/4 teaspoon1 unit
- 1 unit
- 1 clove
- minced1 unitshredded salad leafs
- 1 unit
Method
1
Rinse and drain the black beans and red kidney beans thoroughly under cold water, then place in a large mixing bowl.
2
Drain the canned whole kernel corn and add to the bowl with the beans.
3
Chop the green bell pepper into small dice, then add to the bean mixture along with the diced red onion.
4
Mince the garlic clove finely and add to the bowl.
5
In a separate small bowl, combine the salad oil, vinegar, lime juice, sugar, chili powder, ground cumin, and salt, stirring until the sugar dissolves completely.
2 minutes
6
Pour the dressing over the bean and vegetable mixture, then stir gently but thoroughly to coat all ingredients evenly.
7
Cover the salad and refrigerate for at least 20 minutes to allow the flavors to meld and develop.
20 minutes
8
Toss the salad again just before serving to redistribute the dressing.
9
Arrange the shredded salad leaves on a serving platter, then top with the dressed black bean salad.
10
Serve at room temperature or chilled, with tortilla chips on the side if desired.