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
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| 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
