Sunday, May 3, 2015

Black Bean Salad With Lime-Cilantro Vinaigrette



The longer days necessitate more food on the Sabbath.  Our third meal of the day becomes more complex with lots of salads.  I made some new ones this week and this black bean salad was particularly good.

Black Bean Salad With Lime-Cilantro Vinaigrette

1(15 ounce) can black beans, drained and rinsed
2 cups of corn kernels
1⁄4 cup diced red onion
2 red bell peppers, diced
1⁄2 cup cilantro, chopped

Vinaigrette
2 limes, zest of
2 tablespoons fresh lime juice
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1⁄8 teaspoon cayenne pepper                   
2 tablespoons sugar
1 teaspoon cumin
1/2 teaspoon salt
Method:
Combine all ingredients in a  large bowl and mix well.

Toss with desired amount of dressing.

Cover and chill for a few hours or overnight


Linked to:  Real Food Recipe Round-Up    Treasure Box Tuesday    Hearth and Soul Hop     Tuesday’s Table            Fat Tuesday      What'd You Do this Weekend?

4 comments:

  1. delicious combination of flavours

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  2. This is such a colourful salad, I've never added cumin into salad dressings before, time to try!

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  3. I love combination of black beans and corn, this salad sounds wonderful! Thanks for sharing at What'd You Do This Weekend? I hope you'll join us again this Monday!

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  4. Looks delicious, love this bean salad thanks for sharing with Hearth and soul blog hop. pinning.

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