Southwest Salad with Black Beans and Corn
| Yield: | 6 To 8 serve |
| Categories: | Vegetarian, Vegan, Salads |
| FORMATTED BY LISA CRAWFORD | ||
| 2 | c | Dried black beans or |
| 4 | c | Canned black beans; drained |
| 3 | cl | Garlic; minced |
| 1/2 | c | Heaping red onion |
| 1 | md | Red bell pepper; cored, seeded and minced |
| 1 | md | Carrot; minced (opt) |
| 1 | ts | Salt |
| 1/2 | c | Extra virgin olive oil |
| 1/2 | c | Fresh lime juice(3-4 limes) |
| 2 | To 3 ts whole cumin seeds | |
| 1/2 | c | Minced fresh cilantro |
| 1/2 | c | Minced fresh parsley |
| 1/2 | c | Minced fresh basil |
| 1 | ts | Crushed red pepper |
| Freshly ground black pepper | ||
| 3 | To 4 corn tortillas (opt) |
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