Corn and Black Bean Salad with Lime Dressing

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2 tb Vegetable oil
3/4 ts Ground cumin
1 15-oz cn Black beans
1/2 c Green bell peppers; cut
1/2 c Sweet onion; cut into 1/4"
1/2 ts Salt; or less
1/4 c Fresh lime juice
1 tb jalapeno; Minced
1 11-oz cn Corn kernels
1/2 c Red bell peppers; cut into
1/4 c cilantro; Chopped

Original recipe makes 8



Place the cumin in a small skillet and set over low heat just until the skillet gets warm and the cumin is heated, about 1 minute. Off the heat, add the lime juice and vegetable oil, plus jalapeno and salt, if desired; whisk to blend. In a large bowl combine the corn, black beans, red and green peppers, onion, cilantro or parsley. Add the lime dressing and toss to coat. Spoon the salad onto a deep platter or shallow bowl and garnish with sprigs of fresh parsley. NOTES : Canned foods simplify preparation This recipe came from the web. www ketchum kitchen recipes

Verified by stevemur
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As a cold salad this is superb! Didn't heat the cumin and added Tuscan white beans, and the result is delicious.
mckenna123 5y ago

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