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Saturday, March 2, 2013

Bean, Corn, and Tomato Salad recipe

 There are a lot of good reasons to try this Mexican-inspired dish. Hearty and delicious, it's rich in fiber, protein, calcium, and Vitamin B, too. Enjoy it on its own or pair with grilled meats
Bean, Corn, and Tomato Salad
Bean, Corn, and Tomato Salad

Serve 6 Perp Time 20 minutes

Bean, Corn, And Tomato Salad ingredients: 2 cup canned red beans, drained. 1 cup canned chickpeas, drained and skinned. 3/4 cup canned corn kernels, drained. 4 salad tomatoes, quartered (or 18 pieces cherry tomatoes, halved). 1/3 cup diced red onion

For the dressing: 1/4 cup fresh green lemon juice. 2 tablespoons honey. 1/2 teaspoon ground cumin. 1/8 teaspoon cayenne pepper or chili pepper. 2/3 cup extra virgin olive oil. 2 tablespoons chopped cilantro salt and freshly ground pepper, to taste. cilantro springs for garnish-optional

Bean, Corn, And Tomato Salad recipe: 1- In a bowl, mix together beans, chickpeas, corn, tomatoes, and red onion, Set aside. 2- Make the vinaigrette: In a small bowl, whisk together all ingredients. 3- Add vinaigrette to bean mixture; toss. Adjust seasoning. Garnish with cilantro
 
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