Friday, April 17, 2009

Mexican Bean Salad

I know this isn't really a recipe but it's really tasty and easy to throw together. We've been doing cultural presentations in school and every group has brought some sort of yumminess to class. This was so good that my friend and I ate our own servings and then swiped the serving of another classmate when she left the room. I'm planning to make some this week with goodies from the market. I think this would make a good side dish or a main dish served with quinoa.

Salad (8 servings)
2 cans black beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 can whole kernel sweet corn, drained
1 1/2 cups grape tomatoes, each cut in half
1 cup chopped green bell pepper (1 medium)
1 cup chopped red bell pepper (1 medium)
1/2 cup sliced green onions (8 medium)
1/4 cup chopped fresh cilantro

1/2 cup olive oil
1/2 cup red wine vinegar
2 tbsp fresh lime juice
2 tbsp white sugar
1 tbsp salt
1/2 tbsp cumin
1/2 tbsp black pepper

Mix salad ingredients and dressing, cover and refrigerate at least 4 hours.


hefk said...

Alissa's Texas Caviar recipe is similar to this, you just swap in black-eyed peas and hominy for the black and kidney beans.
BTW, since when do recipes have to have a billion steps to be called a recipe? Mark Bittman makes his living off of whittling down complex cooking instructions to the basics.
Healthy and delicious and you made it yourself? I call that a recipe.

Kelly said...

Amen to that! When I made this over the weekend I chopped up a few chiles in adobo and served with quinoa. So, so good.