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Southwestern Black Bean Salad With Cumin Vinaigrette
16oz cooked black beans (1 can), well drained
1 can (11 oz) vacuum-packed corn, well drained
1/3 C pimentos, well drained
1/2 C chopped cilantro
4 Scallions thinly sliced
Chopped cilantro, chopped scallions for garnish
----- For the vinaigrette----
2 TBSP light flavored olive oil
1 TBSP red wine or balsamic vinegar
1/4 tsp powdered garlic
1/2 tsp ground comino
Generous splash hot pepper sauce (Tabasco)
Pinch of salt
1/8 tsp black pepper
Drain beans & rinse well. Allow to dry for about 30 minutes; or pat them dry
on a baking sheet with paper towels. Don't skip this step.
Prepare the vinaigrette: Combine salt, black pepper, vinegar, garlic, cumin,
hot pepper sauce, & olive oil in a small bowl.
Layer the scallions, beans, corn, and pimento in a bowl and pour the
vinaigrette over; fold the salad gently to distribute the vinaigrette and
veg evenly.
This is better, of course, if the flavors are allowed to marry for several
hours before serving.
I prefer garlic powder to fresh garlic in this for the softer flavor.
I first made this colorful side back in 2004 for 4th of July BBQ, and it was
a huge hit!
http://health.groups.yahoo.com/group/MastercookForDiabetics/
http://groups.yahoo.com/group/MC-AllEthnic-Recipes/
http://groups.yahoo.com/group/MC_All_Recipes/
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